Mexican-Style Black Bean Burrito Bowl
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Mexican-Style Black Bean Burrito Bowl

Mexican-Style Black Bean Burrito Bowl

with Spinach Rice, Sour Cream & Tomato Salsa

Embark on a culinary fiesta with our Mexican burrito bowl, where black beans are simmered in a tomato-based sauce and served alongside a zesty tomato salsa and cooling sour cream. This vibrant bowl is a symphony of flavours, delivering a taste of Mexico in every satisfying bite!

Tags:
Veggie
Spicy
Climate Superstar
Allergens:
Soy
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 bag

baby spinach leaves

1

carrot

1

avocado

1 tin

black beans

(Contains Soy; )

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 packet

sour cream

(Contains Milk; )

1 packet

roasted tomato salsa

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

½ bag

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

¼ cup

water

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4091 kJ
Fat45.2 g
of which saturates20.1 g
Carbohydrate105.8 g
of which sugars12.1 g
Protein28.8 g
Sodium1351 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to saucepan and stir through baby spinach leaves.

2
2

• While the rice is cooking, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse black beans. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season and set aside.

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and black beans until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste

4
4

• Divide spinach rice and Mexican black beans between bowls. • Top with sour cream, roasted tomato salsa and avocado. • Sprinkle over shredded Cheddar cheese and tear over coriander (see ingredients) to serve. Enjoy!