Warm Mexican Bean Bowl
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Warm Mexican Bean Bowl

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.

Tags:
Veggie
Allergens:
Milk

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
DifficultyEasy

Ingredients

serving amount

50 g

Shallot

398 mL

Black Beans

6 g

Garlic

160 g

Sweet Bell Pepper

3 tbsp

Sour Cream

(Contains Milk)

160 g

Tomato

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

7 g

Cilantro

1 unit

Lime

1 unit

Avocado

142 g

Parboiled Rice

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2971 kJ
Calories710 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate100 g
Sugar12 g
Dietary Fiber24 g
Protein17 g
Cholesterol10 mg
Sodium1280 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.

Utensils

Zester
Colander
Medium Bowl
Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Potato Masher
Small Bowl

Instructions

PREP
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. 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. Thinly slice the shallot.

COOK RICE
2

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.

COOK VEGGIES
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 shallots and peppers. Cook, stirring often, until tender-crisp, 2-3 min. Add garlic and Mexican seasoning. Cook, stirring often, until fragrant, 1 min.

COOK BEANS
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.

MAKE GUACAMOLE
5

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.

FINISH AND SERVE
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.