Carlin Pea Burrito Bowl
By OcadoLife
Published on 06 March 2026
“This budget-friendly Carlin Pea Burrito Bowl takes inspo from both refried beans and beef burrito bowls,” says Mimi Harrison, champion of affordable, easy recipes. “Carlin peas and beef mince make a great base for fresh veggies – I’ve used red onion, red pepper, sweetcorn and cucumber, but feel free to swap in whatever you have handy.” Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 200g brown rice
- ½ red onion, thinly sliced
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- 2 red peppers, thinly sliced
- 250g beef mince
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 (570g) jar carlin peas
- 400ml beef stock, hot
- 300g frozen sweetcorn
- ½ cucumber, diced
- 15g coriander, chopped
Method
Step 1
Cook the rice as per pack instructions. Put the onion in a bowl with a pinch of salt, the vinegar and 2 tbsp water; set aside to pickle.Step 2
Meanwhile, heat 1 tbsp oil in a large pan. Add the peppers; fry over high heat for 5 mins until softened and lightly charred. Tip onto a plate and return the pan to the heat.Step 3
Add the mince, breaking it up, and cook for 5 mins or until browned, stirring occasionally. Add the paprika and cumin; cook for 1-2 mins more. Stir in the peas and stock. Simmer for 15 mins or until thickened.Step 4
Heat the remaining 1 tbsp oil in another pan. Add the frozen sweetcorn, season and cook for 15 mins, stirring occasionally.Step 5
For the salsa, toss the diced cucumber with a small pinch each of salt and pepper and the coriander.Step 6
Divide the rice, bean mixture, peppers, sweetcorn and salsa into bowls and top with the onion pickle. Store leftovers chilled in separate airtight containers for up to 3 days.