eCook Meal
Vegetarian Mexican Bowl
with baby tomatoes, black beans & pickled jalapeños
With ancient roots to pre-Columbian cultures, a Mexican meal means you can look forward to hearty, spicy flavours with satisfying ingredients like corn, beans & chilli. This recipe features all of those three, Chef! Sweet pops of charred corn is scattered over Pesto Princess Coriander & Chilli Pesto-infused tomatoes & beans with pickled onion. This brings some colour to the bed of fluffy rice. Garnished with dollops of herbaceous sour cream.
Serving guide
Choose your portion size.
FLUFFY RICE
Place the rinsed rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
TANGY BEANS
In a separate bowl, toss together the tomatoes, the beans, and ½ the pesto. Season and set aside.
CHARRED Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the leaves. Scatter over the dressed tomatoes and beans, the Corn, and the onions. Drizzle it all with the pesto sour cream. Garnish with the jalapeños (to taste), and the coriander.
Brown Basmati Rice - 50ml
Baby Tomatoes - 80g
Black Beans - 60g
Pesto Princess Coriander & Chilli Pesto - 20ml
Corn - 50g
Sour Cream - 40ml
Green Leaves - 20g
Pickled Onions - 20g
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 3g
FLUFFY RICE
Place the rinsed rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
TANGY BEANS
In a separate bowl, toss together the tomatoes, the beans, and ½ the pesto. Season and set aside.
CHARRED Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the leaves. Scatter over the dressed tomatoes and beans, the Corn, and the onions. Drizzle it all with the pesto sour cream. Garnish with the jalapeños (to taste), and the coriander.
Brown Basmati Rice - 100ml
Baby Tomatoes - 160g
Black Beans - 120g
Pesto Princess Coriander & Chilli Pesto - 40ml
Corn - 100g
Sour Cream - 80ml
Green Leaves - 40g
Pickled Onions - 40g
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 5g
FLUFFY RICE
Place the rinsed rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
TANGY BEANS
In a separate bowl, toss together the tomatoes, the beans, and ½ the pesto. Season and set aside.
CHARRED Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the leaves. Scatter over the dressed tomatoes and beans, the Corn, and the onions. Drizzle it all with the pesto sour cream. Garnish with the jalapeños (to taste), and the coriander.
Brown Basmati Rice - 150ml
Baby Tomatoes - 240g
Black Beans - 180g
Pesto Princess Coriander & Chilli Pesto - 60ml
Corn - 150g
Sour Cream - 120ml
Green Leaves - 60g
Pickled Onions - 60g
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 8g
FLUFFY RICE
Place the rinsed rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.
TANGY BEANS
In a separate bowl, toss together the tomatoes, the beans, and ½ the pesto. Season and set aside.
CHARRED Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
PESTO CREAM
In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
MMMEXICAN MEAL
Dish up a base of steaming rice and top with the leaves. Scatter over the dressed tomatoes and beans, the Corn, and the onions. Drizzle it all with the pesto sour cream. Garnish with the jalapeños (to taste), and the coriander.
Brown Basmati Rice - 200ml
Baby Tomatoes - 320g
Black Beans - 240g
Pesto Princess Coriander & Chilli Pesto - 80ml
Corn - 200g
Sour Cream - 160ml
Green Leaves - 80g
Pickled Onions - 80g
Sliced Pickled Jalapeños - 80g
Fresh Coriander - 10g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Mexican Bowl?
The preparation time for Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños is between 25 and 40 minutes.
What is the total time required to make Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños?
The total time required to make Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños is between 40 and 55 minutes.
How many servings does Vegetarian Mexican Bowl provide?
4 servings
What are the main ingredients in Vegetarian Mexican Bowl?
Baby Tomato, Black Beans, Brown Basmati Rice, Corn, Fresh Coriander, Green Leaves, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeño, Pickled Onion, Sour Cream
What is the nutritional information of Vegetarian Mexican Bowl?
Calories: 488, Carbs: 68 grams, Fat: grams, Protein: 12.8 grams, Sugar: 8 grams, Salt: 458 grams
How do I prepare Vegetarian Mexican Bowl?
FLUFFY RICE: Place the rinsed rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover. MMMEXICAN MEAL: Dish up a base of steaming rice and top with the leaves. Scatter over the dressed tomatoes and beans, the corn, and the onions. Drizzle it all with the pesto sour cream. Garnish with the jalapeños (to taste), and the coriander. PESTO CREAM: In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside. CHARRED CORN: Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. TANGY BEANS: In a separate bowl, toss together the tomatoes, the beans, and ½ the pesto. Season and set aside.
What should be prepared from my kitchen to make Vegetarian Mexican Bowl?
Baby Tomato, Black Beans, Brown Basmati Rice, Corn, Fresh Coriander, Green Leaves, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeño, Pickled Onion, Sour Cream
How many calories does Vegetarian Mexican Bowl have?
488 calories
How much fat content does Vegetarian Mexican Bowl have?
grams