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Fiery Mexican Beef & Black Bean Burrito Bowl
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Fiery Mexican Beef & Black Bean Burrito Bowl

Fiery Mexican Beef & Black Bean Burrito Bowl

with Spinach Salsa, Rapid Rice, Sour Cream & Volcano Sauce

This beef burrito bowl is guaranteed to be a new favourite. Our star Mexican Fiesta spice blend gives the beans oodles of flavour (and a little bit of heat!), while the tangy sour cream and fresh spinach salsa tie it all together.

Quick Prep

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


Serving amount

1 packet

jasmine rice

1 sachet

vegetable stock powder



1 tin


1 bag

baby spinach leaves

1 packet

tomato paste

1 packet

Tomato Salsa

(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

beef mince

1 packet

black beans

1 packet

pickled jalapeños

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

1.25 cup


20 g



Nutritional Values

Energy (kJ)4292 kJ
Fat37.7 g
of which saturates20 g
Carbohydrate103 g
of which sugars15.1 g
Protein59.1 g
Sodium2127 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice and vegetable stock, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam so don't peek


• Meanwhile, 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 the white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled Jalapenos. In a small bowl combine salsa and jalapenos.


• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot, beef mince and black beans and cook, breaking mince up with a spoon, until browned, 4-5 minutes. Drain oil from the pan. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.


• Divide rice, spicy Mexican beef, black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and volcano sauce to serve. Enjoy!