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Fiery Mexican Black Bean Burrito Bowl
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Fiery Mexican Black Bean Burrito Bowl

Fiery Mexican Black Bean Burrito Bowl

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

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:
Over 30g protein
Quick 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
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 sachet

vegetable stock powder

1

carrot

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

black beans

1 packet

tomato paste

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

Tomato Salsa

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

1 packet

pickled jalapeños

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

1.25 cup

water

20 g

butter

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Nutritional Values

Energy (kJ)3346 kJ
Fat24.9 g
of which saturates14.4 g
Carbohydrate103 g
of which sugars15.1 g
Protein31.5 g
Sodium2053 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice and vegetable stock powder, 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 peak!

2
2

• Meanwhile, grate carrot. Drain sweetcorn. 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. • Roughly chop pickled jalapeños (if using). In a small bowl, combine tomato salsa and jalapeños.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 sauce) and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.

4
4

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