Mexican Black Bean Bowl
with DIY Tangy Guacamole
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.
Ingredients
56 g
Red Onion, chopped
370 mL
Black Beans
6 g
Garlic
160 g
Sweet Bell Pepper
3 tbsp
Sour Cream
(Contains Milk)
160 g
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
Utensils
Instructions
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.
