HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Black Bean Bowl
Mexican Black Bean Bowl

Mexican Black Bean Bowl

with DIY Tangy Guacamole

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You may not look at black beans the same way again after you've tasted this aromatic and zesty version of a Mexican classic! We've sourced the best ingredients and show you all the tricks to maximizing their flavour - from using both the zest and juice of fresh lime, to our handy Mexican seasoning. Even the rice gets a helping hand with fresh cilantro. Our fuss-free tangy guacamole is the perfect topping.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

56 g

Red Onion, chopped

370 mL

Black Beans

6 g


160 g

Sweet Bell Pepper

3 tbsp

Sour Cream


160 g

Roma Tomato

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

1 unit


7 g


1 unit


¾ cup

Jasmine Rice

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate29 g
Sugar120 g
Dietary Fiber24 g
Protein18 g
Cholesterol10 mg
Sodium1650 mg
Utensilsarrow down iconarrow down icon
Small pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a small pot. While the water boils, core, then cut pepper into 1/2-inch pieces. Cut tomatoes into 1/2-inch pieces. Peel, pit then cut avocado(s) into bite-sized pieces. Drain and rinse beans. Zest, then juice lime(s). Peel, then mince or grate garlic.


Add rice to the boiling water and reduce heat to medium-low. Cover and cook, until liquid is absorbed, 12-14 min.


While the rice cooks, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until tender-crisp, 2-3 min. Add garlic and Mexican seasoning. Cook, stirring often, until fragrant, 1 min.


Add beans, broth concentrate(s), half the tomatoes, half the lime zest and 3/4 cups water (dbl for 4 ppl) to veggies. Cook, stirring occasionally, until beans and tomatoes soften, 4-5 min. Season with pepper.


While the beans cook, roughly chop cilantro. Using a fork, mash together avocado, remaining lime zest and 1 tbsp lime juice (dbl for 4 ppl) in a small bowl. Stir in half the cilantro and remaining tomatoes. Season with salt and pepper.


Fluff rice with a fork, then stir in remaining cilantro and season with salt. Divide rice and black bean mixture between bowls. Dollop with tangy guacamole and sour cream.