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.
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1
carrot
1 tin
sweetcorn
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
water
20 g
butter
Nutritional Values
Utensils
Instructions
• 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!