Cuban-Style Black Bean Bowls
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Cuban-Style Black Bean Bowls

with Peppers and Cilantro-Lime Rice

All the flavours of Abuela's slow-cooked beans in a speedy, simple supper! The secret? A quick DIY soffrito! Hearty black beans and rice make a wholesome meal, full of protein. All the fixins bring in the fun!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Black Beans

¾ cup

Basmati Rice

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Green Bell Pepper

1 unit(s)

Sweet Bell Pepper

113 g

Yellow Onion, chopped

4 unit(s)

Garlic, cloves


Garlic, bulb

7 g


1 unit(s)


1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Sour Cream

Not included in your delivery

1 tbsp


0.38 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories550 kcal
Fat10 g
Saturated Fat1.5 g
Carbohydrate101 g
Sugar9 g
Dietary Fiber17 g
Protein16 g
Cholesterol0 mg
Sodium950 mg
Trans Fat0 g
Potassium1150 mg
Calcium150 mg
Iron7.5 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 Spoons
Measuring Cups
Large Non-Stick Pan
Small Bowl


Cook rice

Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add rice to the boiling water. 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.


While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic.

Cook soffrito

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.

Cook beans

Add beans, including liquid, broth concentrate and 1/3 cup water (dbl for 4 ppl) to the pan with soffrito. Bring to a gentle boil and cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste.

Make lime crema

While beans cook, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add sour cream, half the lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl 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 and half the cilantro. Divide rice between bowls. Top with beans and veggies. Sprinkle feta and remaining cilantro over top. Squeeze over a lime wedge, if desired.

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