Foodea Canned Baked Beans are a popular breakfast or brunch food in the United Kingdom and other parts of the world. They are typically made with haricot beans (navy beans) in a tomato sauce flavored with sugar, salt, and vinegar. Other spices and herbs, such as mustard, onion, and garlic, may also be added. Quantity – 1 kg
MADE FROM FOODEA BAKED BEANS
Ingredients for Burrito Bowl
Avocado 1
Lemon juice 1/2 teaspoon
Onion finely chopped 1 tablespoon
Tomato finely chopped 1 tablespoon
Green chilli finely chopped 1
coriander leaves chopped 1 tablespoon
Salt to taste
Rice
Basmati rice boiled 2 cups
Oil 1 1/2 tablespoons
Garlic chopped 1 tablespoon
Onion finely chopped 2 tablespoons
Yellow capsicum finely chopped 2 tablespoons
Red capsicum finely chopped 2 tablespoons
Green capsicum finely chopped 2 tablespoons
Sweet corn kernels boiled 1/4 cup
bake beans
Salt to taste
Foodea Crushed black peppercorns to taste
Foodea Red chilli flakes 1 teaspoon
Fresh thyme 2-3 sprigs
Foodea Tomato ketchup 1 1/2 tablespoons
coriander leaves chopped 1 tablespoon
To Serve
Iceberg lettuce leaves as required
English cucumber slices
Avocado slices
Sour cream
Sriracha Mayo
coriander sprig for garnish
Toasted tortilla triangles
Method
To make guacamole, halve the avocado, scoop out the flesh into a bowl. Add lemon juice mash with a fork.
Add onion, tomato, green chilies, coriander leaves and salt, mix well and set aside.
To make rice, heat oil in a non-stick wok, add garlic and sauté well. Add onion and sauté till translucent.
Add yellow capsicum, red capsicum and green capsicum and mix well. Cook for 1 minute.
Add sweet corn and kidney beans and toss well. Add salt and mix.
Add rice, crushed black peppercorns and dried red chili flakes and mix well. Separate the leaves of thyme sprigs and add into the pan and mix well. Add tomato ketchup and mix till well combined. Add coriander leaves and mix, take the pan off the heat.
To assemble, spread a few ice berg lettuce leaves in a bowl, add a portion of the rice on top. Top with some salsa, some guacamole, a few cucumber slices, avocado slices and sour cream.
Drizzle siracha mayo and garnish with a coriander sprig and serve immediately with toasted tortilla triangles.
