Beachside Black Bean & Mango-Salsa Bowls

Name: Beachside Black Bean & Mango-Salsa Bowls plus Guacamole, Cilantro & Hot Sauce
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Black Beans; 1 unit Veggie Stock Concentrate; 1 tablespoon Fry Seasoning; ¼ ounce Cilantro; 1 unit Lime; 4 ounce Mango; 4 ounce Pico de Gallo; 1 unit Microwaveable Jasmine Rice; 4 tablespoon Guacamole; 1 teaspoon Hot Sauce; 1 teaspoon Cooking Oil; Salt; Pepper

plus Guacamole, Cilantro & Hot Sauce

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This beachy-keen vegan bean bowl with a tropical spin breezes its way onto the table in just 15 minutes, thanks to a few hacks from our chefs and a quick twirl in the microwave. You’ll pile savory simmered black beans atop quick-cooking rice stirred with lime zest and cilantro. Next come all the tasty fixins: a mango-studded, lime-infused pico de gallo, dollops of creamy guacamole, chopped cilantro, and a drizzle of hot sauce. Hit it with one more squeeze of lime just before serving for a bright, fresh finish.

Tags:

New

•Spicy

•Calorie Smart

•Quick

•Vegan

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Black Beans

1 unit

Veggie Stock Concentrate

1 tablespoon

Fry Seasoning

¼ ounce

Cilantro

1 unit

Lime

4 ounce

Mango

4 ounce

Pico de Gallo

1 unit

Microwaveable Jasmine Rice

4 tablespoon

Guacamole

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories470 kcal

Fat9 g

Saturated Fat1.5 g

Carbohydrate89 g

Sugar15 g

Dietary Fiber6 g

Protein9 g

Sodium740 mg

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.

Utensils

•Strainer

•Medium Pot

•Zester

•Small Bowl

•Large Bowl

Instructions

• Drain beans. Heat a drizzle of oil in a medium pot over medium-high heat. Add half the beans, ¼ cup water (all the beans and 1⁄3 cup water for 4 servings), stock concentrate, Fry Seasoning, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, 5-10 minutes. Remove from heat and keep covered until ready to serve.

• While beans simmer, wash and dry produce.

• Roughly chop cilantro. Zest and quarter lime.

• Drain mango and place in a small bowl; add pico de gallo, a pinch of cilantro, and juice from one lime wedge (two lime wedges for 4 servings).

• Massage rice in package to break up grains. Tear off top 2 inches of pouch to vent. Microwave until warmed through, 90 seconds. (Microwave times may vary. Be careful when handling and opening the microwaved pouch.)

• Place rice in a large bowl and add lime zest, half the remaining cilantro, juice from one lime wedge (two lime wedges for 4 servings), salt, and pepper. TIP: For richer-tasting rice, stir in 1-2 TBSP butter.

• Divide cilantro-lime rice between shallow bowls and top with beans and mango salsa. Dollop with guacamole and sprinkle with remaining cilantro. Drizzle bowls with as much hot sauce as you like and serve with remaining lime wedges.