Fiery Mexican Black Bean Burrito Bowl
with Spinach Salsa, Rapid Rice, Sour Cream & Volcano Sauce- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
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.
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
black beans
1 packet
tomato paste
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Eggs, 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
(Contains: Milk;)
Utensils
Cooking Steps
• 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!
• 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.
• 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.
• 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!
