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
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 packet
black beans
(Contains Soy; )
1 packet
Soffritto Mix
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
1.25 cup
water (for the rice)
1 tsp
brown sugar
⅔ cup
water (for the sauce)
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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. • Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix 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 and tear over coriander to serve. Enjoy!