Spiced Black Bean & Veggie Fajita Bowl
with Cheddar, Tomato Salsa & Sour Cream
This colourful fajita bowl is wonderfully hearty, and bursting with all the best flavours and textures. From the cumin, paprika and chilli-spiced black beans, to the subtly sweet veggies and rich garlic rice, you can't go wrong here.
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
2 clove
garlic
1 packet
basmati rice
1
capsicum
½
brown onion
1 tin
sweetcorn
1 tin
black beans
1 packet
tomato paste
1 bag
coriander
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
40 g
butter
1.5 cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, slice the capsicum into thin strips. Thinly slice the brown onion (see ingredients). Drain the sweetcorn.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.
Drain and rinse the black beans. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beans, stirring occasionally, until blistered, 3-4 minutes. Add the Mexican Fiesta spice blend, tomato paste, brown sugar and remaining butter and cook, stirring, until fragrant, 1 minute. Add a splash of water and cook until thickened, 1 minute. Transfer to a bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the capsicum, corn and onion, tossing, until softened and browned, 5-6 minutes. Season with salt and pepper.
Roughly chop the coriander.
Divide the garlic rice between bowls. Top with the spiced black beans, veggies and shredded Cheddar cheese. Dollop over the tomato salsa and light sour cream. Garnish with the coriander to serve.
