Fiery Mexican Bacon & Black Bean Burrito Bowl
with Spinach Rice & sour cream
Embark on a culinary fiesta with our Mexican burrito bowl, where black beans are simmered in a tomato-based sauce and served alongside a zestytomato salsa and cooling sour cream. This vibrant bowl is a symphony of flavours, delivering a taste of Mexico in every satisfying bite!
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
baby leaves
1
Carrot
1
Avocado
1
Black Beans
(Contains Soy; )
1
Diced Bacon
1
Tomato Paste
1
Mexican Fiesta Spice Blend
1
Sour Cream
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Coriander
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
Not included in your delivery
1
olive oil
white wine vinegar
water
butter
(Contains Milk; )
Nutrition Values
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and stir through baby spinach leaves.
• While the rice is cooking, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse black beans. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season 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. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Add carrot and black beans until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Stir through cooked bacon and season to taste.
• Divide spinach rice and Mexican black beans between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander (see ingredients) to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide spinach rice and Mexican bacon and black beans between bowls. • Top with avocado, sour cream and roasted tomato salsa. • Sprinkle over shredded Cheddar cheese and tear over coriander (see ingredients) to serve. Enjoy!