Firecracker Black Bean Burrito Bowl
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Firecracker Black Bean Burrito Bowl

Firecracker Black Bean Burrito Bowl

with Spinach Salsa, Rapid Rice & Sour Cream

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
Quick
Veggie
Spicy
Climate Superstar
Allergens:
Milk

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

1

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

(Contains Milk;)

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

Tomato Salsa

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

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

drizzle

white wine vinegar

¼ cup

water

20 g

butter

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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

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!