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Mexican Recipes
Black Bean Fajita Rice Bowl

Black Bean Fajita Rice Bowl

with Avocado & Lime Yoghurt

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3.5 / 4 Ratingout of 544 ratings
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This fajita bowl is wonderfully hearty and filling with a delicious range of different flavours and textures. From the protein packed black beans, to the colourful herbs and veggies – it’s all coming up round, rosy & ultimately Mexican!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 packet

basmati rice

1 unit

avocado

1 unit

red capsicum

½ unit

brown onion

1 bunch

coriander

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 tin

black beans

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 unit

lime

1 tub

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3640 kJ
Fat38.3 g
of which saturates16.3 g
Carbohydrate106 g
of which sugars13.3 g
Protein30 g
Sodium1780 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Sieve
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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COOK THE GARLIC RICE
COOK THE GARLIC RICE
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED
GET PREPPED
2

While the rice is cooking, slice the red capsicum into 1cm strips. Slice the brown onion (see ingredients list) into 0.5cm wedges. Roughly chop the coriander. Dice the avocado. TIP: Cut the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.

COOK THE BLACK BEANS
COOK THE BLACK BEANS
3

Drain and rinse the black beans. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the black beans and Mexican Fiesta spice blend and cook, stirring occasionally, for 4-5 minutes or they look blistered. Transfer to a bowl. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.

COOK THE VEGGIES
COOK THE VEGGIES
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the red capsicum and brown onion. Cook, tossing, for 5-6 minutes or until softened and browned. Season with a pinch of salt and pepper.

MAKE THE LIME YOGHURT
MAKE THE LIME YOGHURT
5

Zest the lime to get a pinch. In a small bowl, combine the zest and Greek yoghurt. Season with a pinch of salt and pepper and mix to combine. Slice the lime into wedges. TIP: Taste the yoghurt mixture and add more zest or a little juice if you like!

SERVE UP
SERVE UP
6

Divide the garlic rice between bowls and top with the spiced black beans, capsicum, onion and shredded Cheddar cheese. Serve with the avocado, coriander, lime yoghurt and lime wedges.