Vegan Tex-Mex Black Bean Couscous Bowls

Name: Vegan Tex-Mex Black Bean Couscous Bowls with Green Bell Pepper, Guacamole & Cilantro
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Tomato; 1 tablespoon Mexican Spice Blend; 1 unit Black Beans; 1 unit Tex-Mex Paste; 1 unit Lime; ½ cup Guacamole; 1 unit Green Bell Pepper; 2.5 ounce Israeli Couscous; ¼ ounce Cilantro; 2 unit Scallions; 1 teaspoon Cumin; Salt; Pepper; Sugar; Cooking Oil

with Green Bell Pepper, Guacamole & Cilantro

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This one-pan vegan meal is next-level! You'll cook black beans and pearl couscous with scallions, Mexican spices, and our savory, spicy Tex-Mex Paste. Toss with green bell pepper for bright, crunchy contrast, top with a dollop of guacamole mixed with scallion, tomato, and lime, then finish with a flourish of herbaceous cilantro to tie it all together.

Tags:

Vegan

•Calorie Smart

•Fiber Smart

Allergens:

Wheat

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 Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

1 tablespoon

Mexican Spice Blend

1 unit

Black Beans

1 unit

Tex-Mex Paste

1 unit

Lime

½ cup

Guacamole

1 unit

Green Bell Pepper

2.5 ounce

Israeli Couscous

(Contains: Wheat)

¼ ounce

Cilantro

2 unit

Scallions

1 teaspoon

Cumin

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Nutrition Values

/ per serving

Calories570 kcal

Fat20 g

Saturated Fat3.5 g

Carbohydrate77 g

Sugar10 g

Dietary Fiber14 g

Protein18 g

Cholesterol0 mg

Sodium1420 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

•Large Pan

•Small Bowl

Instructions

PDF

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato into 1⁄2-inch pieces. Roughly chop cilantro. Quarter lime. Halve, deseed, and dice bell pepper into 1⁄2-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, Mexican Spice Blend, and half the cumin (all for 4 servings); cook, stirring constantly, until fragrant, 30 seconds. • Stir in beans, couscous, Tex-Mex paste, 1 cup water, and 1 tsp sugar (2 cups water and 2 tsp sugar for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (You’ll finish the couscous in Step 4.)

• While couscous cooks, in a small bowl, combine guacamole, tomato, scallion greens, half the cilantro, juice from half the lime, salt, and pepper.

• Once couscous is done, stir in bell pepper. (If mixture seems dry, add water 1 tsp at a time until desired consistency is reached.) Taste and season with salt if desired. • Divide black bean couscous between shallow bowls. Top with guacamole and remaining cilantro. Serve with remaining lime wedges on the side.