Spiced Black Bean & Veggie Fajita Bowl
with Cheddar, Tomato Salsa & Sour Cream
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Black Beans
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
2
Garlic
1 packet
Pickled Jalapeños
1 tin
Sweetcorn
1
Capsicum
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt 1/2 the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from 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!
• Meanwhile, slice capsicum into thin strips. • Thinly slice brown onion (see ingredients). • Drain sweetcorn.
• Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oilover medium-high heat. Cook beans, stirring occasionally, until blistered, 3-4 minutes.
• SPICY! You may find the spice blend hot! Add less if sensitive to heat. Stir in Mexican Fiesta spice blend, tomato paste (see ingredients), the brown sugar and remaining butter, cook until fragrant, 1 minute. • Add a splash of water. Cook until thickened, 1 minute. Transfer to a bowl. Cover to keep warm.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook capsicum, corn and onion, tossing, until softened and browned, 5-6 minutes. Season with salt and pepper. Remove pan from heat.
• Divide garlic rice between bowls. Top with spiced black beans, veggies, shredded Cheddar cheese and pickled jalapenos. • Dollop over tomato salsa and light sour cream to serve. Enjoy!
