Cal Smart Mexican Shrimp Bowl
with black beans & tortillas chips
Shrimp in a chili? Absolutely! Tender shrimp adds a flavour twist to classic chili and will make you feel like you're having dinner on the beach.
étiquettes:
Faible en calories
Allergènes:
Crevettes
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.
Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
285 g
Crevettes
(Contient Crevettes)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
16 g
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
1 pièce(s)
Haricots noirs
1 pièce(s)
Poivron
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
1 pièce(s)
Lime
7 g
Coriandre
1 pièce(s)
Courgette
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Énergie (kcal)700 kcal
Graisses20 g
dont saturés3 g
Glucides98 g
dont sucres18 g
Fibres20 g
Protéines42 g
Cholestérol180 mg
Sel2420 mg
Gras Trans0.1 g
Potassium1800 mg
Calcium350 mg
Fer5.5 mg
Ustensiles
•Passoire
•Grande casserole
•Cuillères à mesurer
Instructions
1
- Core, then cut pepper into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
- Using a strainer, drain and rinse beans.
2
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then peppers.
- Cook for 4-5 min, stirring occasionally, until tender-crisp.
- Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
3
- Add crushed tomatoes, zucchini, black beans and 1/2 cup (1 cup) water to the pot with peppers. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)
4
- Meanwhile, finely chop cilantro
- Cut half the lime into wedges (use the same amount for 4 servings).
- Drain and rinse shrimp, then pat dry with paper towels.
- When chili has finished simmering, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.** Season with salt and pepper.
5
- Divide chili between bowls.
- Top with cilantro.
- Crumble some tortilla chips over top. Serve remaining tortillas alongside.
- Squeeze a lime wedge over top, if you like.