Warm Mexican-Style Shrimp and Bean Bowls
with Guacamole
You'll never look at black beans the same way again after you've tasted this zesty, aromatic spin on a Mexican classic! We're sharing all the tricks to maximizing bean bowl flavour – from using both the zest and juice of fresh lime to our handy Enchilada Spice Blend. Even the rice gets a boost with fresh cilantro, while our fuss-free guacamole is the perfect tanging topping.
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
1 unit(s)
Black Beans
1 unit(s)
Red Onion
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Sour Cream
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Vegetable Broth Concentrate
7 g
Cilantro
1 unit(s)
Lime
3 tbsp
Guacamole
¼ cup
Parboiled Rice
1 unit(s)
Hot Pepper
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut bell pepper into 1/2-inch pieces.
- Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
- Zest lime, then cut into wedges.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
- Roughly chop cilantro.
- Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, bell peppers and poblanos. Cook, stirring often, until peppers are tender-crisp, 2-3 min.
- Add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Meanwhile, drain and rinse beans.
- Add beans, broth concentrate, half the lime zest and 1/4 cup water (dbl for 4 ppl) to the pan with veggies. Cook, stirring occasionally, until beans softened, 4-5 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork, then stir in half the cilantro and remaining lime zest. Season with salt, to taste.
- Divide rice and black bean mixture between bowls.
- Dollop guacamole and sour cream over top. Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
