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.
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
