HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaucy Mexican Bean & Roast Kumara Bowl
Saucy Mexican Bean & Roast Kumara Bowl

Saucy Mexican Bean & Roast Kumara Bowl

with Charred Corn Salsa

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Whip up a hearty vegetarian bowl that's delicious and satisfying. With spiced black beans plus roasted kumara and a creamy yoghurt dressing all tossed with a charred corn salsa, this is a colourful bowl of goodness brimming with our favourite Mexican flavours!

Tags:Low CalorieVeggieSpicy

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

½ tin


1 tin

red kidney beans



2 bunch

spring onion

½ sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

1 packet

Greek-style yoghurt


1 block

feta cheese


Not included in your delivery

olive oil

¼ cup

white wine vinegar (for the pickle)

¼ cup


½ tsp

white wine vinegar (for the salsa)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat19.8 g
of which saturates6.7 g
Carbohydrate58.3 g
of which sugars24.9 g
Dietary Fibre0 g
Protein21.5 g
Cholesterol0 mg
Sodium1460 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!


While the kumara is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar (for the pickle), water and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until just before serving.


Drain the sweetcorn (see ingredients). Drain and rinse the red kidney beans. Finely chop the tomato. Thinly slice the spring onion.


Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. Add the tomato and white wine vinegar (for the salsa) to the charred corn. Season with salt and pepper and toss to combine. TIP: Cover the pan with a lid if the corn kernels are “popping” out.


SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the pan to a medium heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.


Drain the pickled onion. Divide the roasted kumara and saucy beans between bowls. Top with the charred corn salsa, yoghurt, crumbled feta, pickled onion and spring onion.