Chipotle Black Bean Burrito Bowl

Name: Chipotle Black Bean Burrito Bowl with Cucumber Salsa & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Shredded Cheddar Cheese; 1 packet Jasmine rice; 1 sachet Tex-Mex Spice Blend; 1 packet Sour Cream; 1 packet Tomato Paste; 1 Cucumber; 1 Carrot; 1 packet Mild Chipotle Sauce; 1 packet Black Beans

with Cucumber Salsa & Sour Cream

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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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Tomato

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Jasmine rice

1 sachet

Tex-Mex Spice Blend

1 packet

Sour Cream

(Contains: Milk; )

1 packet

Tomato Paste

Cucumber

Carrot

1 packet

Mild Chipotle Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 packet

Black Beans

Nutrition Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat16.1 g

of which saturates9.6 g

Carbohydrate81 g

of which sugars14.3 g

Dietary Fibre14.4 g

Protein29.6 g

Sodium1420 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.

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, 12-14 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 black beans. • 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 medium-high heat. 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.

• Divide rapid rice between bowls. Top with Tex-Mex black beans. • Sprinkle over shredded Cheddar cheese. Serve with cucumber salsa and sour cream. Enjoy!