Chipotle Black Bean, Beef & Rice Bowl
with Cucumber Salsa & Sour Cream
A burrito in a bowl might sound a little far-fetched but we’ve done the impossible. We've made a saucy black bean and beef strip 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 cucumber and tomato. Add the sour cream for fun and there you have it, a burrito in a bowl!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
vegetable stock powder
1
carrot
1
tomato
1
cucumber
1 packet
black beans
(Contains Soy; )
1 packet
tomato paste
1 sachet
Tex-Mex spice blend
½ packet
Mild Chipotle Sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 packet
beef strips
Not included in your delivery
olive oil
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 jasmine 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. Roughly chop tomato. Slice cucumber (see ingredients) into half-moons. Drain and rinse half the black beans. Discard any liquid from beef strips packaging. • In a medium bowl, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season, toss and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to 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, then add mild chipotle sauce (see ingredients), the water and butter. Cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rapid rice between bowls. Top with beef and Tex-Mex black beans. • Sprinkle over shredded Cheddar cheese. Serve with cucumber salsa and sour cream. Enjoy!