Warm Mexican-Style Bean Bowls
with Tangy Guacamole- Milk
- Sulphites
You'll never look at black beans the same way again after you've tasted this zesty, aromatic spin on a Mexican classic! We're sharing all the tricks to maximizing bean bowl flavour – from using both the zest and juice of fresh lime to our handy Enchilada Spice Blend. Even the rice gets a boost with fresh cilantro, while our fuss-free guacamole is the perfect tanging topping.
Ingredients
56 g
Red Onion
370 mL
Black Beans
2 unit
Garlic, cloves
320 g
Sweet Bell Pepper
3 tbsp
Sour Cream
(Contains: Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
1 unit
Vegetable Broth Concentrate
7 g
Cilantro
1 unit
Lime
3 tbsp
Guacamole
¾ cup
Parboiled Rice
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then cut peppers into 1/2-inch pieces. Drain and rinse beans. Zest lime, then cut into wedges. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).Roughly chop cilantro.
Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, 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 Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
Add beans, broth concentrate, half the lime zest and 1/4 cup water (dbl for 4 ppl) to the pan with veggies. Cook, stirring occasionally, until beans softened, 4-5 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in half the cilantro and remaining lime zest. Season with salt, to taste. Divide rice and black bean mixture between bowls. Dollop guacamole and sour cream over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The enchilada spice blend and lime bring good flavour, though some reviewers found the overall dish a little mild, particularly the rice. Squeezing on all the lime juice and using the full spice packet helps bring the flavours together.
- Ease of prep: Most reviewers found this quick and straightforward to put together on a weeknight. A few noted the prep took longer than expected, so reading through the steps ahead of time helps.
- Suggestions: Add crunchy toppings like tortilla chips to offset the soft textures of the rice, beans, and peppers. Some reviewers also boosted flavour by stirring extra cumin or smoked paprika into the beans, or mixing lime zest and juice into the sour cream for a simple lime crema.
- Leftovers: This dish keeps well and several reviewers enjoyed the leftovers for lunch the next day; one suggested adding an egg to the leftover bean mixture for a satisfying second meal.
- Customisation: Reviewers frequently added corn, jalapeños, or fresh tomatoes to round out the bowl, and some stirred extra onion or garlic into the guacamole for more depth.
