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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.

Tags:Veggie
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

56 g

Red Onion, chopped

370 mL

Black Beans

6 g

Garlic

160 g

Sweet Bell Pepper

3 tbsp

Sour Cream

(ContainsMilk/Lait)

160 g

Roma Tomato

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

1 unit

Avocado

7 g

Cilantro

1 unit

Lime

¾ cup

Jasmine Rice

Not included in your delivery

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Zester
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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.

4

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.

5

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.

6

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.