Serves
4
Prep
15
mins
Cooking
130
hrsmins
Pinto Bean Burrito Bowl
Directions
Step 1
Cook the beans as per on pack instructions. Drain and set aside.
Step 2
Heat oil in a large pot and gently cook the garlic for 1 minute. Add paprika, cumin and coriander and stir for 1 minute until fragrant. Add crushed tomatoes, sugar, salt and cooked pinto beans. Stir and simmer gently for 15-20 minutes.
Step 3
While the beans are simmering, cook the rice and gently heat through the pulled meat.
Step 4
In 4 separate bowls, assemble each of the ingredients side by side. Top with mashed avocado, sour cream and garnish with chopped coriander leaves.
Tips
- For best results, we recommend soaking the Pinto Beans overnight.
Ingredients
- 2 cups McKenzie's Pinto Beans
- 1 tbs olive oil
- 2 garlic cloves, finely chopped
- 1/2 tsp smoked sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 400g can crushed tomatoes
- 1/4 tsp sugar
- 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 3 cups cooked rice
- dollop of butter
- squeeze of lime juice
- To taste McKenzie's Australian Natural Sea Salt Large Grinder
- 500g pre-packed shredded beef or pork
- 1 1/2 cups shredded cheese
- 2 fresh tomatoes, diced
- 1 large red onion, finely sliced
- 1/2 head lettuce leaves, washed & drained
- 2 avocados, mashed
- 1 cup sour cream
- Small bunch coriander leaves, roughly chopped
- 1 small wedge of lime
