Loaded Mexican Bean & Veggie Bowl
with Corn Chips, Cucumber & Sour Cream
All the burrito goodness — no wrap required! This burrito bowl is loaded with vibrant flavours: Hearty beans, zesty salsa, crunchy cucumber and a dollop of sour cream. Scoop it up with crunchy corn chips for the ultimate bite!
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
red kidney beans
1 packet
tomato paste
1 sachet
Tex-Mex spice blend
1
tomato
½
lemon
1
cucumber
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
1 packet
sour cream
1 packet
coriander
1 packet
Corn Chips
Not included in your delivery
olive oil
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
• Drain and rinse red kidney beans. • In a large frying pan, heat a drizzle of olive oil over medium heat. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Cook beans, tomato paste and Tex-Mex spice blend, stirring until fragrant, 1-2 minutes. • Stir in the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.
• Meanwhile, cut tomato into wedges. • Slice lemon into wedges. Slice cucumber. • In a medium bowl, combine tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• In a large bowl, combine shredded cabbage mix, baby leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Place cabbage salad in a large sharing bowl along with beans and cucumber salsa. • Top with shredded Cheddar cheese and sour cream. • Tear over coriander. Serve with corn chips and any remaining sour cream and lemon wedges. Enjoy!
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