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.
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
Nutritional Values
Utensils
Instructions
• 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!