Mexican Beef Mince & Black Bean Chilli
with Garlic Rice, Cucumber Salsa & ‘Mayo’- Soy
Say hello to the best bean in town, nutrient-packed black beans. They are wholesome and filling and go perfectly in a bowl with garlic rice and a fresh cucumber salsa. Now cook up beef mince and add it to the chilli to really drive home those mouth-watering flavours.
Ingredients
2 clove
garlic
1 packet
basmati rice
1
cucumber
1
Tomato
1
carrot
½ packet
Black Beans
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
Plant-Based Mayo
(Contains: Soy; )
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
drizzle
white wine vinegar
1 tsp
brown sugar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop cucumber and tomato. Grate carrot. • Drain and rinse black beans (see ingredients).
• In a medium bowl, combine tomato, cucumber, a drizzle of white wine vinegar and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes.
• Add black beans, Tex-Mex spice blend and tomato paste to the pan and cook, stirring, until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce) and cook until slightly thickened, 1-2 minutes.
• Divide garlic rice between bowls. • Top with Mexican beef mince with black beans and cucumber salsa. • Dollop over plant-based mayo to serve. Enjoy!
