Tex Mex Veggie Protein Bowls
with Black Beans and Lime Rice
Packed with double the protein, this Tex-Mex dish features hearty protein shreds and stewed black beans, offering a flavourful, filling meal. Topped with hot pepper salsa and cilantro mayo, it delivers bold flavours in every bite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
1 unit(s)
Black Beans
1 unit(s)
Hot Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
7 g
Cilantro
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard May contain Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Plant-based Butter*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice into boiling water, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Cut tomato into 1/4 inch pieces.
- Core, then cut hot pepper into 1/4 inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions, keeping white and green parts separate.
- Finely chop cilantro.
- Meanwhile, heat another medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook for 1 min, stirring often, until tender.
- Add black beans, including can liquid, stock powder and 1/4 cup (1/3 cup) water. Mash about half the beans with a fork. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly.
- Remove from heat, then add 1 tsp (2 tsp) lime juice. Season with pepper to taste, then stir to combine.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and tex mex paste. Cook, tossing occasionally, until crispy, 6-8 min.**
- Meanwhile, in a medium bowl, add hot peppers, tomatoes, remaining green onions, half the cilantro, remaining lime juice and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
- In a small bowl add mayo, the remaining cilantro, half the lime zest and 1 tsp (2 tsp) water. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter and remaining lime zest.
- Divide rice and beans between plates. Top with portein shreds.
- Spoon tomato salsa over top and drizzle with cilantro-lime mayo.
- Squeeze a lime wedge over top, if desired.