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Barbacoa burritto bowl

Name: Barbacoa burritto bowl
Cook time: 25 min
Yield: 4

with roasted tomatoes, pineapple and avocado crema

Ready in around 25 mins

RECIPE FACT:

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives.

Nutritional Info:

Energy: 2154kj (515Kcal)
Protein: 42g
Carbohydrate: 61g
Fat: 16g
Contains: Milk, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Roughly chop the baby cos leaves and place in a salad bowl. Cut the cherry tomatoes in half and add to the bowl. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the corn and black beans and cook for 1-2 mins. Allow to cool down for 1 min and add to the salad bowl. Just before serving, drizzle with olive oil and season with salt and pepper.
2. TO PREPARE THE PINEAPPLE SALSA:

Roughly chop the pineapple chunks and place in a small mixing bowl. Pick the mint leaves from their stalk and chop with the coriander leaves and stalk then add to the pineapple. Drizzle with olive oil and season with salt and pepper. Set aside until needed.
3. TO PREPARE THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
4. TO COOK THE BEEF BARBACOA:

Place the non-stick frying pan back over a medium-high heat with a drizzle of oil. Once hot add the slow cooked beef and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Add the barbacoa sauce and cook for a further 1-2 mins until hot.
TO SERVE:

Divide the rice and cherry tomato salad between bowls. Top with the barbacoa beef and a dollop of avocado crema. Finish with the pineapple salsa.