Black Bean, Beef & Roast Veggie Chilli
with Garlic Rice & Corn Chips
Our Mexican Fiesta spice blend is the secret key to amping up the flavour of this comforting black bean, beef and roast veggie chill. Whilst the colourful veg roast away in the oven, you’ll be tasked with whipping together a tasty salsa that complements the aromas oozing from the simmering chilli. Great cooking chef!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
½
Capsicum
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Beef Mince
1
Brown Onion
1
Cucumber
½ packet
Black Beans
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
vegetable stock pot
1 packet
coriander
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
2 clove
garlic
Not included in your delivery
olive oil
20 g
plant-based butter
1 cup
water
drizzle
white wine vinegar
½ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum (see ingredients) into bite-sized chunks. • Slice mini flourtortillas into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Spread tortillas over a second 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, finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop brown onion. Roughly chop cucumber. Drain and rinse half the black beans. Set aside. • Drain the sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Add cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and onion, breaking up with a spoon, until just browned, 5-6 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Add vegetable stock powder, the water (for the sauce) and black beans and cook, stirring, until slightly reduced, 2-3 minutes.
• To pan, stir through the roasted veggies. • Season to taste with salt and pepper. Remove from heat.
• Divide garlic rice between bowls. • Top with black bean, beef and roast veggie chilli, then with corn, cucumber salsa and tortilla chips. • Sprinkle with torn coriander. • Serve with a dollop of plant-based smokey aioli. Enjoy!