Mexican Black Bean Burrito Bowl
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Mexican Black Bean Burrito Bowl

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.

Tags:
Veggie
Spicy
Climate Superstar
Allergens:
Milk

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.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)3285 kJ
Calories785 kcal
Fat16.7 g
of which saturates2.9 g
Carbohydrate36.6 g
of which sugars18.6 g
Dietary Fibre7.3 g
Protein30.2 g
Sodium107 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Large Frying Pan

Instructions

1
1

• 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.

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 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.

3
3

• 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.

4
4

• 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!