Mexican Spiced Black Beans
with chipotle aioli and BBQ sauce
Protein-packed and fibre-filled black beans are smothered in melted cheese, covered in a rich tangy sauce, sprinkled with scallions and set atop a bed of fluffy rice in this Mexican-inspired recipe that's nourishing and tasty in equal measure.
Tags:
Quick
•Veggie
•Spicy
•Climate Conscious
Allergens:
Celery
•Soya
•Wheat
•Milk
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Black Beans
1 unit(s)
Bell Pepper
1 sachet(s)
Vegetable Stock
(Contains: Celery)
2 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Chipotle Paste
(Contains: Soya, Wheat)
50 grams
Grated Cheese
(Contains: Milk)
1 tin(s)
Tomato Paste
2 sachet(s)
BBQ Sauce
150 grams
Rice
2 unit(s)
Scallion
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Shallot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
1 to taste
Butter
Nutrition Values
Energy (kJ)3443 kJ
Energy (kcal)823 kcal
Fat27.7 g
of which saturates7.7 g
Carbohydrate103.7 g
of which sugars20.8 g
Dietary Fiber17.5 g
Protein26.9 g
Cholesterol0 mg
Salt3.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve, peel and thinly slice the shallot.
- Drain and rinse the black beans in a sieve.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the shallot and bell pepper. Cook until softened, 4-5 mins.
- Pop in the Mexican spice mix and fry for 1 min more.
- Next add the tomato paste, beans, vegetable stock powder, ½ tsp sugar and 100ml water (double both for 4p).
- Cover and simmer for 4-5 mins.
4
- Meanwhile, trim and thinly slice the scallion.
- In a small bowl mix half the chipotle paste with the aioli.
5
- Once the pepper has softened, remove the pan from the heat.
- Mix in the remaining chipotle paste and a knob of butter.
- Add a splash of water if you feel the sauce needs loosening. Season to taste with salt, pepper and sugar.
- Scatter over the cheese and keep the pan covered for 1-2 mins to allow the cheese to melt.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with cheesy Mexican spiced veg.
- Drizzle over the chipotle aioli and BBQ sauce.
- Finish with a scattering of sliced scallion.
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