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Mexican Bean Bowls

Mexican Bean Bowls
Mexican Bean Bowls
  • Number of servings
    10

Saucy, Spicy & Succulent

Ingredients

BUITONI Sugo Per Pasta FOP with Pitch
BUITONI ® Sugo per Pasta
  • 100ml Oil
  • 400g (1) Onion | Finely Diced
  • 1kg (1) Eggplant | Diced
  • 20g Garlic | Crushed
  • 500g French Lentils | Cooked
  • 500g Black Beans | Cooked & Drained
  • 40g Burrito Spice Mix
  • 200g BUITONI® Sugo per Pasta
  • 600g Cooked Basmati Rice | Braised
  • 200g Avocado Salsa
  • 200g MAGGI® Taste of Americas Salsa Roja
  • 100g Sour Cream
  • 20 Coriander Leaves

Preparation

  • 1
    Heat the Oil in a large frying pan, saut. Onions & diced Eggplant for 4-5 mins until golden.
  • 2
    Add Garlic, Lentils, Black Beans & Spices.
  • 3
    Add <strong> BUITONI® Sugo per Pasta & MAGGI<sup>®</sup></strong> and simmer for a few mins, to let the flavours infuse.
  • 4
    To serve, arrange the Rice in the bowls, top with Vegetable Bean Mix then top with Avocado salsa, <strong> MAGGI<sup>®</sup> Taste of Americas Salsa Roja</strong>, Sour Cream & garnish with Coriander.

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