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Refried Black Bean, Corn and Pepper Taco Bowls
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Refried Black Bean, Corn and Pepper Taco Bowls

Refried Black Bean, Corn and Pepper Taco Bowls

with Cilantro-Lime Rice and Baked Tortilla Chips

This bowl has it all: buttery-lime rice, creamy black beans, sweet corn and peppers. The best part is that's it's fully customizable! Dollop over the toppings you like.

Tags:
Veggie
Allergens:
Sulphites
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Black Beans

2 tbsp

Garlic Puree

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

56 g

Yellow Onion

¾ cup

Parboiled Rice

113 g

Corn Kernels

160 g

Sweet Bell Pepper

85 g

Tortilla Chips

½ cup

Tomato Salsa

7 g

Cilantro

1 unit

Lime

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

/ per serving
Calories1020 kcal
Fat44 g
Saturated Fat10 g
Carbohydrate139 g
Sugar16 g
Dietary Fiber16 g
Protein21 g
Cholesterol15 mg
Sodium1470 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

Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Whisk
Small Bowl
Potato Masher
Baking Sheet
Large Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) sal to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep veggies
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, halve then cut half the onion into 1/2-inch pieces(whole onion for 4 ppl).Roughly chop cilantro. Zest, then juice lime. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.

Cook veggies
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers and corn. Cook, stirring occasionally, until tender-crisp, 4-5 min.Add half the garlic puree. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Make refried beans
4

Add 1 tbsp (2 tbsp) oil to the same pan, then onions. Cook, stirring occasionally, until onions soften, 3-4 min. Sprinkle over half the Enchilada Spice Blend and remaining garlic puree. Cook, stirring often, until fragrant, 1 min. Add beans with their liquid. Cook, stirring occasionally, until beans are warmed through and liquid is slightly reduced, 3-4 min. Remove from heat.Coarsely mash beans in the pan using a fork or potato masher. Season with salt and pepper, to taste.

Toast tortilla chips
5

Meanwhile, add tortilla chips, remaining Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil to a large bowl. Toss to combine. Spread in a single layer on an unlined baking sheet. Bake in the middle of the oven, until toasted and fragrant, 2-3 min.

Finish and serve
6

Fluff rice with a fork, then stir in cilantro and 1/2 tbsp (1 tbsp) lime juice. Divide rice between plates. Top with refried beans and veggies.Dollop with lime crema.Serve with salsa and. tortilla chips on the side for dipping.