A bountiful beef bowl is just what the doctor ordered! If the bright colours of the dish don't pull you in, the chipotle black bean and Tex-Mex spiced stew will definitely make a serious impression. To make things a little extra fancy, whip up a quick avocado crema to dollop on top!
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.
3 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
black beans
1 sachet
Tex-Mex spice blend
1 box
passata
1 sachet
vegetable stock powder
1
avocado
1 packet
Light Sour Cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
beef mince
olive oil
¾ cup
water
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
• Thinly slice carrot into half-moons. • Finely chop garlic. • Drain sweetcorn. • Drain black beans (but don't rinse).
TIP: Not rinsing the beans helps to thicken the sauce.
• In a large pot or saucepan, heat a generous drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. Drain oil from the pan. • Add capsicum, cook until softened, 3-4 minutes. Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, corn, passata, vegetable stock powder, the water and the brown sugar to the pot with the veggies. • Cover with a lid and bring to the boil, then reduce the heat to medium and simmer, covered and stirring occasionally, until the sweet potato is tender, 15-20 minutes.
• While the pot is simmering, cut avocado into 1cm cubes. In a small bowl, add avocado and light sour cream, and lightly mash with a fork, until combined. Season to taste. • When the veggies are tender, remove the pan from the heat and stir through baby spinach leaves, the butter and mild chipotle sauce. Season to taste with salt and pepper.
• Divide the one-pot black bean, beef, capsicum and chipotle stew between bowls. • Top with Cheddar cheese and avocado crema to serve. Enjoy!