Firecracker 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.
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
1 sachet
vegetable stock powder
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
black beans
1 packet
tomato paste
1 packet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and vegetable stock powder. Bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 mintues, then remove pan from heat. Keep covered until the rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, grate carrot. Drain sweetcorn (see ingredients). 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.
• 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 (for the beans) and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
• Divide rice, firecracker black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. Top with light sour cream and tomato salsa to serve. Enjoy!