Black Bean, Egg & Cheese Burrito Bowl

with Pickled Cabbage, Avocado & Homemade Ranch Dressing

Moderate | 25 min

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This loaded vegetarian burrito bowl features a delicious and simple to prepare ranch dressing. Wholesome brown rice is sauteed with the Tex Mex flavours of black beans and sweet corn, then piled with creamy avocado, tangy quick-pickled cabbage, aged white cheddar and perfectly fried eggs.
Contains: Egg, Milk, Sulphites

May Contain: Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

White Wine Vinegar
Frozen Corn Niblets
Cilantro
Parboiled Brown Rice
Grape Tomatoes
Red Cabbage
Red Pepper Flakes
Aged White Cheddar Cheese
Canned Black Beans
Avocado
Sour Cream
Free Range Brown Egg (4)
Lime
Raw Sugar Pack
Spice Blend
Coriander, Granulated Garlic, Dill Dried, Onion Powder, Vinegar Powder, Cracked Black Pepper
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1253
Fat 62g
Protein 48g
Carbohydrates 139g

Cooking Directions

1

Cook Rice

  • Rinse and drain rice in a fine mesh sieve.
  • Add rice to a medium saucepan with 1 ½ cups salted water.
  • Bring to a boil, then reduce heat to low and cover with a lid.
  • Cook for 20—25 minutes or until grains are tender.
2

Prepare Ingredients

  • Wash tomatoes, cilantro, and lime.
  • Cut tomatoes in half.
  • Pick and chop cilantro leaves.
  • Zest lime and cut in half.
  • Cut avocado in half, remove pit and slice.
  • Scoop out avocado flesh with a large spoon.
3

Prepare Cabbage

  • In a large mixing bowl, combine red cabbage, white wine vinegar, one package of raw sugar and each of the following to taste: salt, pepper and half of the lime juice.
  • Stir to coat cabbage with liquids and set aside until ready to serve.
4

Make Ranch Dressing

  • In a small bowl, stir together sour cream, spice blend, remaining raw sugar packet and remaining lime juice to taste.
  • Season to taste with salt and set aside.
5

Cook Beans + Corn

  • Heat 1 tbsp. oil in a large skillet over high.
  • Rinse and drain black beans in a fine mesh sieve.
  • Once hot, add corn and black beans to skillet and cook for 2–3 minutes, until heated through.
  • Stir cilantro into skillet along with each of the following to taste: red pepper flakes, lime zest, salt and pepper.
  • When rice is ready, transfer beans and corn to saucepan along with cheese and stir to combine with rice.
6

Cook Eggs

  • Wipe out skillet with paper towel.
  • Heat 2 tbsp. olive oil in skillet over medium-high.
  • Crack eggs into skillet and cook for 4–5 minutes, until whites are set but yolks are still runny.
  • Alternatively, cook eggs to your preference.
7

Serve

  • Divide rice mixture into serving bowls.
  • Top with pickled cabbage, tomato, eggs and sliced avocado.
  • Dollop ranch dressing over everything to taste and serve remainder alongside.
  • Enjoy!

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