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!
Mexican fiesta spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)
water (for the rice)
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.