Tex-Mex Black Bean Taco Bowl & Garlic Rice
with Charred Corn Salsa & Pickled Jalapenos
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Ingredients
1 packet
Pickled Jalapeños
1 packet
Tomato Paste
1 packet
Black Beans
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
3
Garlic
1
Cucumber
1 tin
Sweetcorn
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1
Brown Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over medium heat. Add ½ the garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, slice mini flourtortillas into quarters. Finely chop brown onion. Finely chop cucumber. Roughly chop coriander and pickled jalapenos (if using). Drain and rinse sweetcorn (see ingredients) and black beans. • Divide mini flourtortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add onion and cook until tender, 3-4 minutes. Add remaining garlic, Tex-Mex spice blend, tomato paste and cook until fragrant, 1 minute. • Add black beans and water (for the beans), and cook until slightly thickened, 2-3 minutes.
• While beans are simmering, combine the corn, cucumber, coriander, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlic rice, Tex-Mex black beans and charred corn salsa between bowls. • Top with sour cream, pickled jalapenos and tortilla chips to serve. Enjoy!
