Saucy Mexican Bean & Roast Kumara Bowl
with Charred Corn Salsa
Whip up a hearty vegetarian bowl that's delicious and satisfying. With spiced black beans plus roasted kumara and a creamy yoghurt dressing all tossed with a charred corn salsa, this is a colourful bowl of goodness brimming with our favourite Mexican flavours!
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
Kumara
½
onion
½ tin
sweetcorn
1 tin
red kidney beans
1
tomato
2 bunch
spring onion
½ sachet
Mexican Fiesta spice blend
1 packet
enchilada sauce
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
¼ cup
white wine vinegar (for the pickle)
¼ cup
water
½ tsp
white wine vinegar (for the salsa)
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!
While the kumara is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar (for the pickle), water and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until just before serving.
Drain the sweetcorn (see ingredients). Drain and rinse the red kidney beans. Finely chop the tomato. Thinly slice the spring onion.
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. Add the tomato and white wine vinegar (for the salsa) to the charred corn. Season with salt and pepper and toss to combine. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the pan to a medium heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.
Drain the pickled onion. Divide the roasted kumara and saucy beans between bowls. Top with the charred corn salsa, yoghurt, crumbled feta, pickled onion and spring onion.