Firecracker Black Bean Burrito Bowl

Name: Firecracker Black Bean Burrito Bowl with Spinach Salsa, Rapid Rice & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1.5 cup water (for the rice); 1 sachet vegetable stock powder; 1 packet basmati rice; 1 carrot; 1 tin sweetcorn; 1 bag baby spinach leaves; 1 packet black beans; drizzle white wine vinegar; 1 packet tomato paste; 1 packet Mexican Fiesta spice blend; ¼ cup water; 20 g butter; 1 packet Cheddar cheese; 1 packet Light Sour Cream; 1 packet Tomato Salsa

with Spinach Salsa, Rapid Rice & Sour Cream

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This 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.

Tags:

Easy Prep

•Veggie

•Spicy

•Climate Superstar

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

vegetable stock powder

1 packet

basmati rice

carrot

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

black beans

1 packet

tomato paste

1 packet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

1 packet

Light Sour Cream

1 packet

Tomato Salsa

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

drizzle

white wine vinegar

¼ cup

water

20 g

butter

Nutritional Values

Energy (kJ)3362 kJ

Fat24.9 g

of which saturates14.4 g

Carbohydrate105 g

of which sugars17.3 g

Protein31.7 g

Sodium1870 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• In a medium saucepan, add the water (for the rice) and vegetable stock powder. Bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 mintues, then remove pan from heat. Keep covered until the rice is tender and water is absorbed, 10 minutes.

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

• While the rice is cooking, grate carrot. Drain sweetcorn (see ingredients). Roughly chop baby spinach leaves. Drain and rinse 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.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add carrot and black beans and cook, stirring until softened, 2-3 minutes. • 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 (for the beans) and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.

• Divide rice, firecracker black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and tomato salsa to serve. Enjoy!