Black Bean Fajita Rice Bowl

Name: Black Bean Fajita Rice Bowl with Avocado & Lime Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 1 packet basmati rice; 20 g butter; 1.5 cup water; ¼ tsp salt; 1 unit avocado; 1 unit capsicum; ½ unit onion; 1 bunch coriander; 1 packet Shredded Cheddar Cheese; 1 tin black beans; 1 sachet Mexican Fiesta spice blend; 1 unit lime; 1 tub Greek-Style Yoghurt

with Avocado & Lime Yoghurt

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This fajita bowl is wonderfully hearty and filling with a delicious range of different flavours and textures. From the protein packed black beans, to the colourful herbs and veggies – it’s all coming up round, rosy & ultimately Mexican!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 unit

avocado

1 unit

capsicum

½ unit

onion

1 bunch

coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 tin

black beans

1 sachet

Mexican Fiesta spice blend

1 unit

lime

1 tub

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

¼ tsp

salt

Nutrition Values

/ per serving

Calories3640 kcal

Fat38.3 g

of which saturates16.3 g

Carbohydrate106 g

of which sugars13.3 g

Protein30 g

Sodium1780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Medium Pan

•Chopping board

•Knife

•Medium Bowl

•Medium Non-Stick Pan

•Sieve

•Small Bowl

•Zester

Cooking Steps

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, slice the red capsicum into 1cm strips. Slice the brown onion (see ingredients list) into 0.5cm wedges. Roughly chop the coriander. Dice the avocado. TIP: Cut the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.

Drain and rinse the black beans. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the black beans and Mexican Fiesta spice blend and cook, stirring occasionally, for 4-5 minutes or they look blistered. Transfer to a bowl. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the red capsicum and brown onion. Cook, tossing, for 5-6 minutes or until softened and browned. Season with a pinch of salt and pepper.

Zest the lime to get a pinch. In a small bowl, combine the zest and Greek yoghurt. Season with a pinch of salt and pepper and mix to combine. Slice the lime into wedges. TIP: Taste the yoghurt mixture and add more zest or a little juice if you like!

Divide the garlic rice between bowls and top with the spiced black beans, capsicum, onion and shredded Cheddar cheese. Serve with the avocado, coriander, lime yoghurt and lime wedges.