Loaded Mexican Bean & Veggie Bowl

Name: Loaded Mexican Bean & Veggie Bowl with Corn Chips, Cucumber & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 Avocado; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 1 sachet Tex-Mex Spice Blend; 1 packet Red Kidney Beans; 1 packet Corn Chips; 1 packet Sour Cream; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Shredded Red Cabbage; 1 packet Shredded Cabbage Mix; 1 Lemon

with Corn Chips, Cucumber & Sour Cream

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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!

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

Avocado

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Tex-Mex Spice Blend

1 packet

Red Kidney Beans

1 packet

Corn Chips

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

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Shredded Red Cabbage

1 packet

Shredded Cabbage Mix

Lemon

Nutrition Values

Calories695 kcal

Energy (kJ)2910 kJ

Fat34.6 g

of which saturates12.1 g

Carbohydrate58.5 g

of which sugars16.9 g

Dietary Fibre21 g

Protein32 g

Sodium804 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

• 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!