Mexican Black Bean Chilli & Avocado Salsa
with Garlic Rice & Coriander
Say hello to the best bean in town, nutrient-packed black beans. They are wholesome and filling and go perfectly in a bowl with garlic rice and an avocado-cucumber salsa. Now cook it up in a fiery sauce to drive home those mouth-watering flavours
This recipe is under 650kcal per serving.
We’ve replaced the soffrito mix in this recipe with onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
avocado
1
cucumber
1
Onion
1 packet
black beans
(Contains Soy; )
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
coriander
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tsp
brown sugar
⅔ cup
water (for the sauce)
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice avocado in half, scoop out flesh and finely chop. • Finely chop cucumber and onion. • Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and black beans, stirring, until softened, 5-7 minutes.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste, Mexican Fiesta spice blend and remaining garlic. Cook until fragrant, 1-2 minutes. • Add the brown sugar and the water (for the sauce), and simmer until slightly thickened, 1-2 minutes. Stir to combine. Season to taste.
• In a small bowl, combine avocado, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic rice and Mexican black bean chilli between bowls. • Top with avocado salsa. Dollop over plant-based mayo. Tear over coriander (see ingredients). Enjoy!