Recipes
Banana blossom burrito bowl
Tex-Mex flavours in an easy-to-put-together bowl. Add soured cream and a sprinkle of cheese for a vegetarian, rather than vegan, option
Tex-Mex flavours in an easy-to-put-together bowl. Add soured cream and a sprinkle of cheese for a vegetarian, rather than vegan, option
Cook: 30 Mins
Serves: 4
Price: £2.50 per serving
Nutritional Information
Each 495g serving contains
Energy
1737kj
416kcal
1737kj
416kcal
21%
Fat
13.9g
13.9g
Med
20%
20%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
11.9g
11.9g
Med
13%
13%
Salt
1.44g
1.44g
Med
24%
24%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
351kj/84kcal
Typical energy values per 100g:
351kj/84kcal
Ingredients
1tbsp rapeseed oil
510g tin banana blossom in brine, drained and roughly chopped
500g jar Asda Hot Chilli Cooking Sauce, or Asda Mild Chilli Cooking Sauce if preferred
1 red onion, sliced
50ml white wine vinegar
2mixed coloured peppers, thinly sliced
1 sachet Asda Wholegrain Micro Rice
1 large avocado, destoned
Juice of 1 lime, plus wedges to serve
15g coriander
400g tin Asda Pinto Beans, drained and rinsed
Method
1
Heat 1 tsp of the oil in a saucepan and fry the chopped banana blossom for a couple of minutes. Pour in the chilli cooking sauce and bring to a simmer. Cook over low heat for 15-20mins, until reduced and the banana blossom is falling apart.
2
Put the red onion in a non-metallic bowl with vinegar and leave to pickle for 20mins, stirring occasionally.
3
Heat the rest of the oil in a large frying pan over high heat. Cook the peppers for 8-10mins, stirring regularly, until softened and browned.
4
Once the onion and peppers are cooked, heat the rice according to pack instructions.
5
Scoop the avocado into a bowl and mash with the lime juice and some of the coriander.
6
To assemble, put a little rice in the bottom of each bowl. Top with sections of the banana blossom, peppers, mashed avocado and the beans.
7
Serve each bowl with a wedge of lime to squeeze over and a sprinkle of the remaining coriander.