Refried Black Bean, Corn and Pepper Taco Bowls
with Cilantro-Lime Rice and Baked Tortilla Chips
This bowl has it all: buttery-lime rice, creamy black beans, sweet corn and peppers. The best part is that's it's fully customizable! Dollop over the toppings you like.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
2 tbsp
Garlic Puree
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
56 g
Yellow Onion
¾ cup
Parboiled Rice
113 g
Corn Kernels
160 g
Sweet Bell Pepper
85 g
Tortilla Chips
½ cup
Tomato Salsa
7 g
Cilantro
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) sal to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, halve then cut half the onion into 1/2-inch pieces(whole onion for 4 ppl).Roughly chop cilantro. Zest, then juice lime. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers and corn. Cook, stirring occasionally, until tender-crisp, 4-5 min.Add half the garlic puree. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Add 1 tbsp (2 tbsp) oil to the same pan, then onions. Cook, stirring occasionally, until onions soften, 3-4 min. Sprinkle over half the Enchilada Spice Blend and remaining garlic puree. Cook, stirring often, until fragrant, 1 min. Add beans with their liquid. Cook, stirring occasionally, until beans are warmed through and liquid is slightly reduced, 3-4 min. Remove from heat.Coarsely mash beans in the pan using a fork or potato masher. Season with salt and pepper, to taste.
Meanwhile, add tortilla chips, remaining Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil to a large bowl. Toss to combine. Spread in a single layer on an unlined baking sheet. Bake in the middle of the oven, until toasted and fragrant, 2-3 min.
Fluff rice with a fork, then stir in cilantro and 1/2 tbsp (1 tbsp) lime juice. Divide rice between plates. Top with refried beans and veggies.Dollop with lime crema.Serve with salsa and. tortilla chips on the side for dipping.
