Mexican-Style Black Bean Chorizo Bowls

Name: Mexican-Style Black Bean Chorizo Bowls with Plant-Based Mozzarella and Pineapple
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Black Beans; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Diced Pineapple Cup; 1 unit(s) Tomato; 1 unit(s) Shallot; 1 unit(s) Lime; 1 unit(s) Green Onion; ¾ cup Plant-Based Mozzarella Cheese, shredded; 8 g Enchilada Spice Blend; 8 g Mexican Seasoning; 7.5 g Vegetable Stock Powder; 250 g Chorizo Sausage, uncased; ½ tsp Sugar*; 1.5 tbsp Oil*; ¼ tsp Salt*

with Plant-Based Mozzarella and Pineapple

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Chorizo and black beans are the hero of these hearty vegetarian bowls. Sweet and tangy pineapple is the secret ingredient ensuring that each bite will be a delight.

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Sweet bell pepper • Basmati rice • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Shallot • Green onion • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).

Allergens:

Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time4 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Black Beans

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Diced Pineapple Cup

1 unit(s)

Tomato

1 unit(s)

Shallot

1 unit(s)

Lime

1 unit(s)

Green Onion

¾ cup

Plant-Based Mozzarella Cheese, shredded

8 g

Enchilada Spice Blend

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

8 g

Mexican Seasoning

(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

7.5 g

Vegetable Stock Powder

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

250 g

Chorizo Sausage, uncased

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

Nutrition Values

Calories1120 kcal

Fat47 g

Saturated Fat20 g

Carbohydrate138 g

Sugar17 g

Dietary Fiber19 g

Protein44 g

Cholesterol80 mg

Sodium2720 mg

Trans Fat0.1 g

Potassium1250 mg

Calcium175 mg

Iron7 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.

Utensils

•Strainer

•Medium Pot

•Measuring Cups

•Zester

•Large Non-Stick Pan

•Measuring Spoons

•Large Bowl

•Whisk

Cooking Steps

PDF

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed.
Remove from heat.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Cut tomatoes into 1/4-inch pieces.
Zest, then juice lime.
Peel, then finely chop shallot.
Thinly slice green onion.
Strain and rinse black beans.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, chorizo and peppers. Cook for 4-6 min, breaking up chorizo into smaller pieces, until peppers have softened. Season with salt and pepper.
Add shallots, pineapple and pineapple juice, black beans, Mexican Seasoning, Enchilada Spice Blend, stock powder and 1/2 tsp (1 tsp) lime zest. Cook for 3-4 min, stirring occasionally, until liquid has mostly evaporated and chorizo is cooked through.

Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add tomatoes and half the green onions, then toss to coat.

Fluff rice with a fork, then stir in remaining green onions.
Divide rice between bowls. Top with chorizo, black bean-pineapple mixture and marinated tomatoes.
Sprinkle plant-based mozzarella over top.

If you've opted to add chorizo, when pan is hot, add 1/2 tbsp (1 tbsp) oil, chorizo and peppers. Cook for 4-6 min, breaking up chorizo into smaller pieces, until peppers have softened and chorizo is cooked through.** Follow rest of the recipe as written.