• Drain and rinse black beans (see ingredients).
• Halve corn cob.
• Slice lime into wedges.
• Slice avocado in half and scoop out flesh.
• Place avocado in a small bowl, add a good squeeze of lime juice and mash with a 
fork. Season to taste with salt and pepper.

• Add corn and a splash of water to a microwave-safe bowl, then cover with a 
damp paper towel.
• Microwave corn on high until just tender, 2-4 minutes.
• Drain, then return to the bowl and cover to keep warm. 

• Meanwhile, in a large frying pan, heat half the butter and a drizzle of olive oilover medium-high heat.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Cook black beans and Mexican fiesta spice blend (see ingredients), stirring, until fragrant, 
1-2 minutes.
• Add pulled pork and cook, stirring, until heated through, 1-2 minutes.
• Remove from heat, then add mild chipotle sauce (see ingredients), the brown sugar and a splash of water, stirring to combine. 

• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice and chipotle pulled pork and beans between bowls.
• Top with Cheddar cheese, tomato salsa (see ingredients) and light sour cream.
• Serve with corn cob, guacamole and any remaining lime wedges.
• Top corn cobs with the remaining butter.
• Tear coriander over to serve. Enjoy!