Smart Southwest-Style Mini Pork Patty Bowls
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Smart Southwest-Style Mini Pork Patty Bowls

Smart Southwest-Style Mini Pork Patty Bowls

with Black Bean and Charred Corn Salad

Mini pork patties seasoned with Southwest spices brim with flavour on top of this beautiful bowl packed with fresh herbs, veggies and beans. A refreshing lime crema is dolloped on top to give it a zesty brightness!

Carb Smart
Calorie Smart
Quick Prep

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 tbsp

Southwest Spice Blend

7 g


1 piece


113 g

Baby Tomatoes

113 g

Corn Kernels

185 mL

Black Beans

160 g

Sweet Bell Pepper

66 g

Mini Cucumber

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 piece

Garlic, cloves

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

4 tsp


0.88 tsp


¼ tsp



Nutrition Values

Calories650 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate44 g
Sugar12 g
Dietary Fiber12 g
Protein36 g
Cholesterol85 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.


Large Non-Stick Pan
Paper Towel
Large Bowl
Medium Bowl
Measuring Spoons
Small Bowl


Char corn

Before starting, wash and dry all produce.Garlic Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels.When the pan is hot, add corn to the dry pan. Char corn, stirring occasionally, until dark brown spots appear, 4-5 min.Transfer corn to a plate.


Meanwhile, peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Zest, then juice lime.Thinly slice cilantro stems, then roughly chop cilantro leaves, keeping stems and leaves separate.Quarter cucumber lengthwise, then cut cucumber into 1/2-inch quarter-moons.Halve tomatoes.Using a strainer, drain and rinse black beans.

Prep patties

Add half the black beans (use all for 4 ppl) to a large bowl.Add 2 tbsp (4 tbsp) black beans from the large bowl to a medium bowl. Mash beans with a fork until mostly smooth.Add pork, cilantro stems, 1/2 tsp (1 tsp) garlic, 2 tsp (4 tsp) Southwest Spice Blend and 1/8 tsp (1/2 tsp) salt to the medium bowl with mashed black beans. Season with pepper, then combine.Form mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).

Cook patties and make lime crema

When corn is done, return the same pan (from step 1) to medium-high.When hot, add 2 tsp (4 tsp) oil to the pan, then patties. Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**Meanwhile, add sour cream, lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar if crema is too tart.)

Finish salad

Add cucumbers, peppers, tomatoes, corn, cilantro leaves, remaining garlic and remaining Southwest Spice Blend to the large bowl with black beans. Drizzle remaining lime juice and 2 tsp (4 tsp) oil over bowl. Season with 1/2 tsp (1 tsp) salt and pepper, to taste, then toss to combine.

Finish and serve

Divide bean salad between bowls. Sprinkle with feta.Top bowls with mini patties, then dollop lime crema over top.