Mexican Black Bean & Kumara Salad
with Creamy Lime & Coriander Dressing
Whip up a hearty vegetarian salad that's delicious and satisfying. With spiced black beans plus roasted kumara and a creamy lime dressing all tossed with baby spinach, this is a colourful bowl of goodness brimming with our favourite Mexican flavours!
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
2 unit
Kumara
3 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 unit
tomato
½ tin
sweetcorn
1 bunch
coriander
½ unit
lime
1 tin
black beans
(Contains Soy; )
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Mexican Fiesta spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
sugar
1 tsp
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the kumara is roasting, cut the mini flour tortillas (see ingredients list) into 2cm pieces and place on a second oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. In the last 5 minutes of kumara cook time, bake the tortilla bits until golden and crispy.
While the tortilla bits are baking, roughly chop the tomato. Drain the sweetcorn (see ingredients list). Finely chop the coriander (reserve some leaves for garnish!). Zest the lime (see ingredients list) to get a pinch, then juice to get 2 tsp for 2 people / 4 tsp for 4 people. Drain and rinse the black beans.
In a small bowl, combine the mayonnaise, lime juice, lime zest, sugar, coriander, the water and a pinch of salt and pepper and mix well.
TIP: Add more or less lime juice depending on your taste!
SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the sweetcorn and black beans and cook, stirring, until softened, 5-6 minutes. Add the Mexican Fiesta spice blend and cook, stirring, until fragrant, 1 minute.
Divide the baby spinach leaves, tomato, spiced beans and corn, roasted kumara and crispy tortilla bits between plates. Drizzle with the lime and coriander dressing. Garnish with the reserved coriander.