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Warm Mexican Bean Bowl

Warm Mexican Bean Bowl

with Tangy Guacamole

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You may not look at black beans the same way again after you've tasted this aromatic and zesty version of a Mexican classic! We've sourced the best ingredients and show you all the tricks to maximizing their flavour - from using both the zest and juice of fresh lime, to our handy Mexican spice blend. Even the rice gets a helping hand with fresh cilantro, and our fuss-free tangy guacamole is the perfect topping.

Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

56 g

Red Onion, chopped

1 can

Black Beans

6 g

Garlic

160 g

Sweet Bell Pepper

3 tbsp

Sour Cream

(ContainsMilk/Lait)

160 g

Roma Tomato

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

1 unit

Avocado

7 g

Cilantro

1 unit

Lime

¾ cup

Jasmine Rice

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories770 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate118 g
Sugar11 g
Dietary Fiber24 g
Protein18 g
Cholesterol10 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Medium Pot
Strainer
Zester
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Core, then cut pepper into 1/2-inch pieces. Cut tomatoes into 1/2-inch pieces. Peel, pit then cut avocado into 1/2-inch pieces. Drain and rinse beans. Zest, then juice lime. Roughly chop cilantro. Peel, then mince or grate garlic.

2

Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onion and pepper. Cook, stirring often, until tender-crisp, 2-3 min. Add garlic and Mexican seasoning. Cook, stirring often, until fragrant, 1 min.

4

Add beans, broth concentrate, half the tomatoes, half the lime zest and 2/3 cup water (dbl for 4 ppl) to the veggies. Cook, stirring occasionally, until softened, 4-5 min. Season with pepper.

5

Using a fork, mash together avocado, remaining lime zest and 1 tbsp lime juice (dbl for 4 ppl) in a small bowl. Stir in half the cilantro and remaining tomatoes. Season with salt and pepper.

6

Fluff rice with a fork, stir in remaining cilantro and season with salt. Divide rice and black bean mixture between bowls. Dollop with tangy guacamole and sour cream.