Banana-blossom-burrito-bowl-nospoon

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

By , 15 July 2019

(3 votes)

Banana blossom burrito bowl
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 495g serving contains
  • Energy

    1740KJ

    416KCAL

    21%
  • Fat

    13.9g

    low

    20%
  • Saturates

    2.5g

    low

    13%
  • Sugars

    11.9g

    low

    13%
  • Salt

    1.44g

    low

    24%
3
of your 5-a-day
of your reference intake.
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
  • 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.

  • Put the red onion in a non-metallic bowl with vinegar and leave to pickle for 20mins, stirring occasionally.

  • 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.

  • Once the onion and peppers are cooked, heat the rice according to pack instructions.

  • Scoop the avocado into a bowl and mash with the lime juice and some of the coriander.

  • 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.

  • Serve each bowl with a wedge of lime to squeeze over and a sprinkle of the remaining coriander.