Serves 4

Packed with zesty fresh flavours, this Jalapeño and Cheese Brat Burrito Bowl is the perfect edition to your weeknight dinners!

  • Ingredients

    • Olive oil – 2.5 tbl sp.
    • Pineapple slices (in juice or fresh) – 3 slices/rings
    • Cherry tomatoes (quartered) – 200g
    • Red onion (small diced) – 1
    • Juice of a lime – 1 lime
    • Salt – to season
    • Corn cobs – 2
    • Microwaveable packet rice (we used Brown, Red & Wild Rice Medley Microwave Pouch) – 250g
    • Tin black beans (drained) – 400g tin
    • Gotzinger Jalapeño and Cheese Brats – 2 packs (800g)
    • Guacamole (store bought or homemade) – 4 heaped tbl sp.
    • Freshly picked coriander sprigs – to garnish
    • Pickled jalapeño slices –
      to garnish



  • Instructions

    • Add 1/5 tbl sp. of olive oil to a pan, followed by the
      pineapple slices. Charr the pineapple until golden brown on each side.
    • Chop the pineapple slices into 1.5cm pieces.
    • In a bowl, combine the chopped pineapple pieces, cherry
      tomatoes, red onion, lime juice and season with salt. Stir to combine and then
      set aside.
    • Pan fry the corn cobs in 1tbl sp. olive oil over a
      medium heat until the corn has charred (not burnt). Set aside once done.
    • In a microwaveable bowl, combine the rice and black
      beans. Microwave for 2 minutes or until hot.
    • Slice the corn off the cob and add to the bowl with
      rice and black beans along with 1tbl sp. olive oil and season with salt. Toss
      to combine.
    • In the same pan that you grilled the corn, pan fry the
      Jalapeño and Cheese Brats for roughly 5-7 minutes on a medium heat. Set aside
      once heated through.
    • To assemble the bowls, add ¼ of the rice mix to one
      side of the bowl, followed by ¼ of the tomato salsa, then add 2 of the Jalapeño
      and Cheese Brats, a heaped tbl sp. of guacamole and garnish with freshly
      picked coriander and pickled jalapeño chillis (optional)

Try our other recipes

View all

How to make

Find us online