Fiery Mexican Black Bean Burrito Bowl
with Spinach Salsa, Rapid Rice, Sour Cream & Volcano Sauce
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1
carrot
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
black beans
1 packet
tomato paste
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
pickled jalapeños
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
1.25 cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice and vegetable stock powder, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peak!
• 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 the white wine vinegar and a drizzle of olive oil. Season and set aside. • Roughly chop pickled jalapeños (if using). In a small bowl, combine tomato salsa and jalapeños.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 sauce) and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
• Divide rice, fiery Mexican black beans and spinach salsa between bowls. • Sprinkle over Cheddar cheese. • Top with light sour cream and volcano sauce to serve. Enjoy!