Warm Mexican-Style Shrimp and Bean Bowls
with Tangy Guacamole
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.
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
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
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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, drain, rinse, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 pp), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer pink to a plate. Cover to keep warm. Re-use the same pan to cook veggies in step 3.
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, black bean mixture and shrimp between bowls. Dollop guacamole and sour cream over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
