Black Bean and Charred Corn Chimichangas
with Plant-Based Mozzarella and Mango Salsa
Black beans are the hero ingredient of these hearty black bean bowls. Sweet and tangy pineapple is the secret ingredient ensuring that each bit will be a true delight.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haricots noirs
¾ tasse(s)
Riz basmati
1 pièce(s)
Poivron
1 pièce(s)
Ananas en coupe
1 pièce(s)
Tomate
1 pièce(s)
Lime
2 pièce(s)
Oignon vert
¾ tasse(s)
Mozzarella à base de plantes, râpée
8 g
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
8 g
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
Pas inclus dans votre livraison
½ cc
Sucre*
1.5 cs
Huile*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. - Remove from heat.
- Sprinkle plant-based cheese on top, then set aside, covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice green onions, keeping white and green parts separate.
- Strain and rinse black beans.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender.
- Add green onion whites, pineapple and pineapple juice, black beans, Mexican seasoning, Enchilada Spice Blend, stock powder and 1/2 tsp (1 tsp) lime zest. Cook for 3-4 min, stirring occasionally, until liquid has mostly evaporated. Season with salt and pepper.
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add tomatoes and green onion greens, then toss to coat.
- Divide rice between bowls. Top with black bean-pineapple mixture and marinated tomatoes.