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.
Sweet Bell Pepper
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, wash and dry all produce.
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.
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 shallots and peppers. 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.