Mexican Black Bean Burrito Bowl
with Spinach Salsa, Rapid Rice & Sour Cream
This burrito bowl is guaranteed to be a new favourite. Our star Mexican Fiesta spice blend gives the beans oodles of flavour (and a little bit of heat!), while the tangy sour cream and fresh spinach salsa tie it all together.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
White Rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1
Sweetcorn
1
Baby Spinach Leaves
1
Black Beans
1
Tomato Paste
1
Mexican Fiesta Spice Blend
1
Light Sour Cream
(Contains Milk;)
1
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1
Pickled Jalapeños
1
Cheddar Cheese
(Contains Milk;)
1
Chilli Flakes
Not included in your delivery
olive oil
white wine vinegar
water
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños. In a small bowl combine tomato salsa and jalapeños.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot and black beans and cook, stirring until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
• Divide rice, Mexican black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and tear over coriander to serve. Enjoy!