Mexican Black Bean Burrito Bowl
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Mexican Black Bean Burrito Bowl

Mexican Black Bean Burrito Bowl

with Leafy Rice & Avocado

Embark on a culinary fiesta with our Mexican burrito bowl, where black beans are simmered in a tomato-based sauce and served alongside a mild avocado salsa and cooling sour cream. This vibrant bowl is a symphony of flavours, delivering a taste of Mexico in every satisfying bite!

Tags:
Veggie
•Spicy
•Climate Superstar
Allergens:
Soy
•Milk

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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

baby leaves

1

carrot

1

avocado

1 packet

black beans

(Contains Soy; )

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 packet

sour cream

(Contains Milk; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

¼ cup

water

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2847 kJ
Calories680 kcal
Fat41.5 g
of which saturates17.7 g
Carbohydrate50.5 g
of which sugars9.8 g
Dietary Fibre14 g
Protein22.6 g
Sodium1038 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.

Utensils

•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and stir through baby leaves.

2
2

• While the rice is cooking, grate carrot. • Slice avocado in half, scoop out flesh and roughly chop. • Drain and rinse black beans. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season and set aside.

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and black beans until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste

4
4

• Divide spinach rice and Mexican black beans between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander (see ingredients) to serve. Enjoy!