Tex-Mex Black Bean & Rice Burrito Bowl
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Tex-Mex Black Bean & Rice Burrito Bowl

Tex-Mex Black Bean & Rice Burrito Bowl

with Cucumber Salsa & Sour Cream

A burrito in a bowl might sound a little far-fetched but we’ve done the impossible. We've made a saucy black bean mix spiced with our popular Tex-Mex spice and cooled down by fluffy rice. What burrito is complete without a salsa, so whip up one in no time with cucumber and tomato. Add the sour cream for fun and there you have it, a burrito in a bowl!

Tags:
Quick Prep
Quick
Veggie
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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

vegetable stock powder

1

carrot

1

tomato

1

cucumber

1 packet

black beans

(Contains Soy; )

1 packet

tomato paste

1 sachet

Tex-Mex spice blend

½ packet

Mild Chipotle Sauce

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

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)3479 kJ
Fat27.1 g
of which saturates17.4 g
Carbohydrate109.3 g
of which sugars15.3 g
Protein28.7 g
Sodium1536 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 basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. Drain and return to the saucepan. • Add vegetable stock powder and stir to combine.

2
2

• While the rice is cooking, grate carrot. Roughly chop tomato. Slice cucumber into half-moons. Drain and rinse black beans. • In a medium bowl, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season, toss and set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and black beans until softened, 2-3 minutes. • Add tomato paste and Tex-Mex spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add mild chipotle sauce (see ingredients), the water and butter. Cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper.

4
4

• Divide rapid rice between bowls. Top with Tex-Mex black beans. • Sprinkle over shredded Cheddar cheese. Serve with cucumber salsa and sour cream. Enjoy!