Mexican Chilli Sin Carne Bowl
We know bowls are a bit trendy right now, but this one is well deserving of its hip appearance. If you’re a bit shy when it comes to chilli, try adding just half of the Tapatio hot sauce (you can always add more when you come to serve it if you need more fire!). If you had Mexican relegated to junk food status, this nourishing version with fresh herbs and avocado is going to put it back on the menu for you!
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
⅔ cup
brown rice
½
red onion
1
zucchini
1 tsp
Mild Mexican Spice Blend
(Contains Gluten;)
1 tin
black beans
1 tin
diced tomatoes
1 sachet
Tapatio Hot Sauce
½
avocado
½ bunch
coriander
Not included in your delivery
1.5 cup
water
2 tsp
olive oil
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely chop the red onion and chop the avocado. Grate the zucchini. Drain and rinse the black beans. Lastly, pick the coriander leaves.
Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the zucchini and cook for a further 2 minutes. Add the Mexican spice mix and cook for 1 minute or until fragrant. Add the black beans, diced tomatoes and Tapatio hot sauce. Reduce the heat to medium-low and simmer for 10 minutes or until the sauce has thickened slightly.
To serve, divide the brown rice and Mexican chilli between bowls. Top with the avocado and garnish with the coriander leaves.
