Ground Beef and Black Bean Tinga Bowls
with Cilantro-Lime Bulgur- Wheat
- Milk
- Gluten
- May contain traces of allergens
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Sulphites
- Soy
- Wheat
- Triticale
- Peanuts
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Ground beef • Sweet bell pepper • Yellow onion • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Ingredients
250 g
Ground Beef
½ unit(s)
Black Beans
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Lime
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
Not included in your delivery
1 tbsp
Butter*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, using a strainer, drain and rinse half the beans (use all for 4 servings.)
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lime.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, beans and half the onions. Cook for 3-4 min, stirring often, until veggies are tender. Season with salt and pepper.
- Transfer to a plate. Cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then beef and remaining onions. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add tomato sauce base, Mexican Seasoning and 1/2 cup (1 cup) water. Cook for 1-3 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- Remove from heat, then stir in bean-veggie mixture.
- Meanwhile, fluff bulgur with a fork, then stir in lime juice, lime zest, half the cilantro and 1 tbsp (2 tbsp) butter.
- Divide bulgur between bowls. Top with beef-bean mixture.
- Sprinkle feta and remaining cilantro over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**
