🍽Recipe
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| Calories1,106 | Carbs151.1 | Protein34.8 | Fats40.1 | Fibre29.8 |
| Sodium3,091 |
👨🍳 Chef's Tips
Jain version — no onion, no garlic, and no root/underground vegetables (potato, carrot, radish, beetroot). A pinch of hing (asafoetida) gives depth. | "Layer the rice, beans, sautéed veggies, and toppings in a clear glass bowl or trifle dish to showcase the colorful layers. Garnish the top with fresh cilantro, grated cheese, and a lime wedge for a show-stopping, eye-catching presentation!"!
🍴 Recipe
- Jain version — no onion, no garlic, and no root/underground vegetables (potato, carrot, radish, beetroot). A pinch of hing (asafoetida) gives depth.
- In a small bowl, toss the black beans with 6g of Mexican Magic Mixx. Set aside.
- Heat oil in a skillet over medium heat. Add the chopped bell peppers, corn, and cherry tomatoes.
- Sprinkle with the remaining 6g of Mexican Magic Mixx, and sauté for 3-4 minutes until just tender. Remove from heat.
- Divide the cooked rice between two bowls. Top with the seasoned black beans, sautéed veggies, shredded lettuce (if using), and grated cheese.
- Garnish with fresh cilantro and serve with lime wedges. Add a dollop of sour cream or guacamole on top if desired.
OUR PACK CONTAINS
- Mexican Magic Mixx — 1 pouch
NOT INCLUDED IN PACK
- raw Ukda rice — 60 g
- canned baked beans — 100 g
- oil — 15 g
- corn — 100 g
- mixed bell peppers — 100 g
- cherry tomatoes halved — 100 g
- shredded lettuce — 50 g
- grated cheese — 50 g
- cilantro/coriander — 20 g
- Lime wedges
- Sour cream or guacamole
