Warm Mexican-Style 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.
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
1 pièce(s)
Oignon rouge
2 pièce(s)
Gousses d'ail
1 pièce(s)
Poivron
1 pièce(s)
Crème sure
8 g
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
1 pièce(s)
Concentré de bouillon de légumes
7 g
Coriandre
1 pièce(s)
Lime
3 cs
Guacamole
¼ tasse(s)
Riz étuvé
1 pièce(s)
Piment fort
285 g
Crevettes
(Contient Crevettes)
Pas inclus dans votre livraison
0.06 cc
Poivre*
1 cs
Huile*
0.38 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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.