Spiced Black Bean & Veggie Fajita Bowl

Name: Spiced Black Bean & Veggie Fajita Bowl with Cheddar, Tomato Salsa & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 2 clove garlic; 40 g butter; 1 packet basmati rice; 1.5 cup water; 1 capsicum; ½ brown onion; 1 tin sweetcorn; 1 tin black beans; 1 packet tomato paste; ½ tsp brown sugar; 1 bag coriander; 1 packet Tomato Salsa; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Cheddar, Tomato Salsa & Sour Cream

Get up to $200 off!

Not only will this vegetarian dish stick to your ribs, it's bursting with bold flavours, bright colours and all the textures, which makes for a meal that's a treat to eat!

Tags:

Veggie

•Spicy

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

capsicum

brown onion

1 tin

sweetcorn

1 tin

black beans

1 packet

tomato paste

1 bag

coriander

1 packet

Tomato Salsa

1 packet

Light Sour Cream

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

40 g

butter

1.5 cup

water

½ tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)3841 kJ

Fat40.6 g

of which saturates22.2 g

Carbohydrate100 g

of which sugars20.8 g

Protein28.3 g

Sodium1659 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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.