Mexican Beef & Black Bean Chilli
with Cauliflower Rice, Tomato-Spinach Salsa & Yoghurt
Beef mince is such a versatile protein, and an ideal one for absorbing the bold flavours in this Mexican-inspired dish. Make sure not to skip the butter; it's key for mellowing out the acidity and spiciness of the chilli. A dollop of yoghurt also adds a lovely cooling factor, plus creaminess and tang.
This recipe is under 650kcal per serving.
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.
Ingredients
2 clove
garlic
1 packet
cauliflower rice
1 bag
baby spinach leaves
1
tomato
1 packet
beef mince
1 packet
tomato paste
1 tin
black beans
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
brown sugar
1 drizzle
white wine vinegar
20 g
butter (for the cauli rice)
(Contains Milk;)
20 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add the salt, the butter(for the cauli rice) and 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Roughly chop baby spinach leaves and tomato. Set aside
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in Mexican Fiesta spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add black beans (including the tin liquid!), the brown sugar and the butter (for the sauce). Cook until slightly thickened, 3-4 minutes. Season to taste.
TIP: The black bean tin liquid helps season and thicken the chilli!
• Meanwhile, combine baby spinach, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. • Season to taste.
• Divide cauliflower rice between bowls. Top with Mexican beef and black bean chilli. • Spoon over tomato-spinach salsa. Serve with a dollop of Greek-style yoghurt. Enjoy!