Tex-Mex Beef & Black Bean Burrito Bowl

$Tex-Mex Beef & Black Bean Burrito Bowl$

Tex-Mex Beef & Black Bean Burrito Bowl

Name: Tex-Mex Beef & Black Bean Burrito Bowl with Spinach Salsa, Rapid Rice & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet basmati rice; 1 sachet vegetable stock powder; 1 carrot; 1 tin sweetcorn; 1 bag baby spinach leaves; 1 packet black beans; drizzle white wine vinegar; 1 packet tomato paste; 1 sachet Tex-Mex spice blend; ½ packet mild chipotle sauce; ¼ cup water; 20 g butter; 1 packet Cheddar cheese; 1 packet Light Sour Cream; 1 packet beef mince

with Spinach Salsa, Rapid Rice & Sour Cream

Get up to $200 off!

This burrito bowl is guaranteed to be a new favourite. Our star Tex-Mex spice blend gives the beans oodles of flavour, while the tangy sour cream and fresh spinach salsa tie it all together.

Tags:

Easy Prep

Allergens:

Soja

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

vegetable stock powder

carrot

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

black beans

1 packet

tomato paste

1 sachet

Tex-Mex spice blend

½ packet

mild chipotle sauce

1 packet

Cheddar cheese

1 packet

Light Sour Cream

1 packet

beef mince

Not included in your delivery

olive oil

drizzle

white wine vinegar

¼ cup

water

20 g

butter

Nutritional Values

Energy (kJ)4103 kJ

Fat37.9 g

of which saturates19.8 g

Carbohydrate99.1 g

of which sugars17.8 g

Protein52.4 g

Sodium2000 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. Add vegetable stock powder and stir to combine.

• While rice is cooking, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse half the black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot, beef mince and black beans, and cook until softened, 2-3 minutes. • Stir in tomato paste and Tex-Mex spice blend and cook, until fragrant, 1 minute. • Reduce heat to medium, add mild chipotle sauce (see ingredients), the water and the butter and cook, stirring until slightly thickened, 1-2 minutes. Season.

TIP: The spice blend and chipotle sauce is slightly spicy, add more or less if this is to your taste!

• Divide rapid rice, Tex-Mex black beans, beef and spinach salsa between bowls. • Sprinkle over shredded Cheddar cheese. Top with light sour cream and tomato salsa to serve. Enjoy!