Warm Mexican-Style Shrimp and Bean Bowls
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Warm Mexican-Style Shrimp and Bean Bowls

Warm Mexican-Style Shrimp and Bean Bowls

with 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.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Black Beans

1 unit(s)

Red Onion

2 unit(s)

Garlic, cloves

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Sour Cream

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Vegetable Broth Concentrate

7 g


1 unit(s)


3 tbsp


¼ cup

Parboiled Rice

1 unit(s)

Hot Pepper

285 g


(Contains Shrimp)

Not included in your delivery

0.06 tsp


1 tbsp


0.38 tsp



Nutrition Values

Calories700 kcal
Fat17 g
Saturated Fat2 g
Carbohydrate103 g
Sugar9 g
Dietary Fiber20 g
Protein35 g
Cholesterol180 mg
Sodium1860 mg
Trans Fat0.1 g
Potassium1900 mg
Calcium250 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


  • Core, then cut bell pepper into 1/2-inch pieces.
  • Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
  • 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.
Cook rice
  • 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.
Cook veggies
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, bell peppers and poblanos. Cook, stirring often, until peppers are tender-crisp, 2-3 min.
  • Add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
Cook beans
  • Meanwhile, drain and rinse beans.
  • 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.
Finish and serve
  • 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.
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