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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.

Tags:Veggie
Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

56 g

Red Onion

370 mL

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

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*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate109 g
Sugar12 g
Dietary Fiber21 g
Protein17 g
Cholesterol0 mg
Sodium1030 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Bowl
Colander
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).

2

Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 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 onions and peppers. Cook, stirring often, until peppers are 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 1/4 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 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, then stir to combine.

6

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