Mexican Beef Mince & Black Bean Chilli

Name: Mexican Beef Mince & Black Bean Chilli with Garlic Rice, Cucumber Salsa & Mayo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 250 g Beef Mince; 1 sachet Tex-Mex Spice Blend; 1 packet Plant-Based Mayo; 1 Cucumber; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Carrot; 1 Tomato; 1 packet Black Beans

with Garlic Rice, Cucumber Salsa & Mayo

Get up to $175 off

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

250 g

Beef Mince

1 sachet

Tex-Mex Spice Blend

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

Cucumber

1 packet

Tomato Paste

1 packet

Basmati Rice

Carrot

Tomato

1 packet

Black Beans

Nutrition Values

Calories910 kcal

Energy (kJ)3810 kJ

Fat32.3 g

of which saturates9.2 g

Carbohydrate92.2 g

of which sugars9.3 g

Dietary Fibre13.2 g

Protein53.7 g

Cholesterol50.8 mg

Sodium748 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

• 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!