Mexican Veggie Mince & Black Bean Chilli Bowl
with Garlic Rice, Cucumber Salsa & Mayo
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 plant-based mince and add it to the chilli to really drive home those mouth-watering flavours.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
2 clove
garlic
1 packet
basmati rice
1
cucumber
1 stalk
celery
½ tin
black beans
(Contains Soy; )
1
tomato paste
1 packet
plant-based mince
(Contains Soy; )
½ tin
Crushed & Sieved Tomatoes
1 packet
Plant-Based Mayo
1 bag
coriander
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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, the water 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. Finely chop celery. • 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 plant-based mince and celery, 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 crushed & sieved tomatoes (see ingredients) and cook until slightly thickened, 1-2 minutes.
TIP: This is a mild spice blend, but use less if you're sensitive to heat!
• Divide garlic rice between bowls. • Top with Mexican veggie mince with black beans and cucumber salsa. • Dollop over plant-based mayo and tear over coriander to serve. Enjoy!
