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.
Ingredients
56 g
Red Onion
370 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*
Nutrition Values
Utensils
Instructions
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.
