Quick Black Bean Chilli & Tortilla Chips
with Sour Cream & Cheddar
Pack tonight's chilli with loads of black beans and then ramp up the flavour with fragrant spices and passata. Top it with tasty sour cream and Cheddar cheese and dunk those tortilla chips for a meal that's sure to please.
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
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
red onion
1
capsicum
1
carrot
1 packet
black beans
1 packet
garlic paste
1 sachet
All-American spice blend
1 packet
passata
1 packet
Cheddar Cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Finely chop red onion and capsicum. • Grate carrot. • Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, onion and capsicum, stirring, until tender, 2-3 minutes. • Add black beans, garlic paste and All-American spice blend and cook until fragrant, 1-2 minutes.
• Stir in the butter, water and passata, until combined and slightly reduced, 1-2 minutes. • Season to taste with salt and pepper.
• 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 crispy, 8-10 minutes.
• Divide smokey black bean chilli between bowls. • Sprinkle over Cheddar cheese. • Top with light sour cream. Tear over coriander. • Serve with tortilla chips. Enjoy!