One-Pan American Beef & Black Bean Chilli
with Spinach Salsa, Tortilla Chips & Sour Cream
Pack tonight's beef chilli with loads of black beans and then ramp up the flavour with fragrant spices and passata. Top it with an easy spinach salsa, sour cream and Cheddar cheese for a meal that's sure to please.
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Ingredients
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
carrot
1 packet
baby spinach leaves
1
tomato
1 packet
black beans
1 packet
garlic paste
1 sachet
All-American spice blend
1 box
passata
1 packet
vegetable stock pot
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
beef mince
Not included in your delivery
olive oil
20 g
butter
¼ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. • Grate carrot. Roughly chop baby spinach leaves and tomato. Drain and rinse half the black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and carrot, breaking up beef with a spoon, until just browned, 3-4 minutes. • Add black beans, garlic paste and All-American spice blend, and cook until fragrant, 1-2 minutes.
• Stir in the butter, the water, passata and vegetable stock pot, until combined and slightly reduced, 1-2 minutes. • Season to taste.
• Spread tortilla pieces over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes. • Meanwhile, in a medium bowl, combine baby spinach leaves, tomato, a drizzle of the white wine vinegar and olive oil. Season.
• Divide American beef and black bean chilli between bowls. Sprinkle over shredded Cheddar cheese. • Top with spinach salsa and light sour cream. • Serve with tortilla chips. Enjoy!