HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Mexican Bean Bowl
Warm Mexican Bean Bowl

Warm Mexican Bean Bowl

with Tangy Guacamole

Read more

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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

56 g

Red Onion

370 mL

Black Beans

6 g


160 g

Sweet Bell Pepper

3 tbsp

Sour Cream


160 g

Roma Tomato

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

7 g


1 unit


1 unit


142 g

Parboiled Rice

Not included in your delivery

1 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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).


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.


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.


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.


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.


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.