Cheesy Mexican Veggie Mince & Black Bean Chilli

Name: Cheesy Mexican Veggie Mince & Black Bean Chilli with Garlic Rice, Cucumber Salsa & ‘Mayo’
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 20 g plant-based butter; 1 packet basmati rice; 1.5 cup water (for the rice); 1 cucumber; 1 tomato; 1 carrot; ½ packet black beans; drizzle white wine vinegar; 1 packet Plant-Based Mince; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 tsp brown sugar; ½ cup water (for the sauce); 1 packet Plant-Based Mayo; 1 packet Shredded Cheddar Cheese

with Garlic Rice, Cucumber Salsa & ‘Mayo’

Get up to $175 off

Say hello to the best bean in town, nutrient-packed black beans. They are wholesome and filling and go perfectly in a bowl with garlic rice and a fresh cucumber salsa. Now cook up plant-based mince and add it to the chilli to really drive home those mouth-watering flavours.

Tags:

Veggie

Allergens:

Soy

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

cucumber

tomato

carrot

½ packet

black beans

1 packet

Plant-Based Mince

(Contains: Soy; )

1 sachet

Tex-Mex Spice Blend

1 packet

Tomato Paste

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water (for the rice)

drizzle

white wine vinegar

1 tsp

brown sugar

½ cup

water (for the sauce)

Nutrition Values

Energy (kJ)4085 kJ

Calories976 kcal

Fat35.3 g

of which saturates7.2 g

Carbohydrate106.1 g

of which sugars14.3 g

Dietary Fibre21 g

Protein50.7 g

Sodium1764 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

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop cucumber and tomato. Grate carrot. • Drain and rinse black beans (see ingredients).

• In a medium bowl, combine tomato, cucumber, a drizzle of white wine vinegar and a pinch of salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes.

• Add black beans, Tex-Mex spice blend and tomato paste to the pan and cook, stirring, until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce) and cook until slightly thickened, 1-2 minutes.

• Divide garlic rice between bowls. • Top with Mexican veggie mince with black beans and cucumber salsa. • Dollop over plant-based mayo. Sprinkle with shredded Cheddar cheese to serve. Enjoy!