Tex-Mex Plant-Based Protein Bowls
with Black Beans and Lime Rice
Packed with double the protein, this Tex-Mex dish features hearty protein shreds and stewed black beans, offering a flavourful, filling meal. Topped with hot pepper salsa and cilantro mayo, it delivers bold flavours in every bite.
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Poblano pepper • Basmati rice • Roma tomatoes • Limes • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • 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) • Cilantro • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
1 unit(s)
Black Beans
1 unit(s)
Hot Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
7 g
Cilantro
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard May contain traces of: Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat, Gluten, Crustaceans)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Sesame, Wheat, Mustard, Tree nuts, Peanuts)
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Plant-based Butter*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice into boiling water, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Cut tomato into 1/4 inch pieces.
- Core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions, keeping white and green parts separate.
- Finely chop cilantro.
- Meanwhile, heat another medium pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook for 1 min, stirring often, until tender.
- Add black beans, including can liquid, stock powder and 1/4 cup (1/3 cup) water. Mash about half the beans with a fork. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly.
- Remove from heat, then add 1 tsp (2 tsp) lime juice. Season with pepper, then stir to combine.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Tex-Mex paste. Cook for 6-8 min, tossing occasionally, until crispy.**
- Meanwhile, to a medium bowl, add hot peppers, tomatoes, remaining green onions, half the cilantro, remaining lime juice and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
- In a small bowl, add mayo, remaining cilantro, half the lime zest and 1 tsp (2 tsp) water. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter and remaining lime zest.
- Divide rice and beans between plates. Top with protein shreds.
- Spoon tomato salsa over top and drizzle with cilantro-lime mayo.
- Squeeze a lime wedge over top.
