Mexican 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.
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
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
1 packet
Black Beans
1 packet
pickled jalapeños
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• 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 white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños. In a small bowl combine tomato salsa and jalapeños.
• 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 and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
• Divide rice, Mexican black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and tear over coriander to serve. Enjoy!