Beef and Poblano Bowls
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Beef and Poblano Bowls

Beef and Poblano Bowls

with Black Beans and Rice

This hearty bowl will transport you to a west-coast taqueria! We've packed everything we can into this one: beef, black beans, poblanos and savoury rice! And it doesn't stop there. We're topping this number of with lime crema, salsa and feta!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

370 mL

Black Beans

56 g

Hot Pepper

1 unit


1 unit


½ cup

Tomato Salsa

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories832 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber12 g
Protein41 g
Cholesterol75 mg
Sodium2010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium,1 1/2 tbsp spicy and 2 tbsp extra-spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and 1 tsp Tex Mex Paste (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then finely chop 1 tbsp jalapeños, removing seeds for less heat. (NOTE: Reference heat guide.) (TIP: We suggest using gloves when prepping jalapeños!)

Cook beef

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**

Cook beans and poblanos

Add beans, poblanos, jalapeños, remaining Tex Mex Paste, remaining garlic salt and 1/3 cup water (dbl for 4 ppl) to the pan with beef. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.

Make crema

Meanwhile, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Fluff rice with a fork, then stir in remaining lime zest. Divide rice between bowls. Top with beef and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.