Tex-Mex Black Bean Burrito Bowl
with Corn Chips, Rapid Rice & Sour Cream
A burrito in a bowl might sound a little far-fetched but we’ve done the impossible. A saucy black bean mix spiced with our popular Tex-Mex spice and cooled down by fluffy rice. What burrito is complete without a salsa so whip up one in no time with charred corn. Add the sour cream and a few corn chips for fun and there you have it, a burrito in a bowl!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
basmati rice
1 sachet
vegetable stock powder
1
carrot
1 tin
sweetcorn
1 bag
baby spinach leaves
1 tin
black beans
(Contains Soy; )
1 packet
tomato paste
½ packet
Mild Chipotle Sauce
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 packet
sour cream
(Contains Milk; )
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. Drain and return to the saucepan. • Add vegetable stock powder and stir to combine.
• While the rice is cooking, grate carrot. Drain the sweetcorn. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add sweetcorn, baby spinach, a drizzle of white wine vinegar and olive oil. Season, toss and set aside.
• 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. • Add tomato paste and Tex-Mex spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add mild chipotle sauce (see ingredients), the water and butter and cook, stirring until slightly thickened, 1-2 minutes. Season with salt and pepper.
• Divide rapid rice and Tex-Mex black beans between bowls. • Top with spinach salsa and corn chips. • Sprinkle over shredded Cheddar cheese. Serve with sour cream. Enjoy!