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Mexican 'Fajita' & Black Bean Rice Bowl

Mexican 'Fajita' & Black Bean Rice Bowl

With Lime Yoghurt

3.5 / 4 Rating
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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
Preparation Time
35 minutes
Cooking difficulty
Level 1
serving amount
serving amount

1 clove


1 packet

basmati rice

1 unit


1 unit

red capsicum

½ unit

brown onion

1 bunch


1 block

Cheddar cheese


1 tin

black beans

1 sachet

Mexican fiesta spice blend

(ContainsTraces of Gluten,May contain traces of allergens)

1 unit


1 tub

Greek yoghurt

(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3640 kJ
Fat38.3 g
of which saturates16.3 g
Carbohydrate106 g
of which sugars13.3 g
Protein30 g
Sodium1780 mg
Garlic Press
Medium Pan
Chopping board
Medium Bowl
Medium Non-Stick Pan
Small Bowl

Peel and crush the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (see ingredients list) and salt (see ingredients list) to the pan and bring to the boil. Reduce the heat to low. Simmer, uncovered, for 15-20 minutes, stirring occasionally, or until the rice is tender and all the liquid has been absorbed. Cover with a lid to keep warm.


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


Drain and rinse the black beans. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the black beans and the Mexican Fiesta spice blend and cook, stirring occasionally, for 4-5 minutes or they look blistered. TIP: If you're not a fan of heat, use less spice blend! Transfer to a bowl and set aside.


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


Zest the lime to get a pinch. In a small bowl, combine the zest and Greek yoghurt. Season with salt and pepper and mix to combine. TIP: Taste and add more zest according to your taste!

Slice the lime into wedges.


Divide the garlic rice between bowls and add the spiced black beans, capsicum, onion and avocado. Top with the grated Cheddar cheese, coriander and lime yoghurt. Serve the lime wedges on the side.

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