Warm Mexican Bean Bowl
with Tangy Guacamole
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Onion, chopped
Sweet Bell Pepper
Vegetable Broth Concentrate
Not included in your delivery
Salt and Pepper*
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. Core, then cut pepper into 1/2-inch pieces. Cut tomatoes into 1/2-inch pieces. Peel, pit then scoop the avocado into a medium bowl. Set aside. Drain and rinse beans. Zest, then juice lime. Roughly chop cilantro. Peel, then mince or grate garlic.
Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cook covered, until rice is tender and water has absorbed, 15-18 min.
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.
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.
Using a fork, mash together avocado in the medium bowl with the remaining lime zest and 1 tbsp lime juice (dbl for 4 ppl). Stir in half the cilantro and remaining tomatoes. Season with salt and pepper.
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.