Cheesy Chicken & Black Bean Nachos
with Corn Salsa & Sour Cream
Get a load of this for a masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a cheese-topped chicken and black bean mix, corn salsa, sour cream, pickled onion and coriander.
Unfortunately, this week's lentils were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious!
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
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
red onion
1
capsicum
2 clove
garlic
1 tin
sweetcorn
1
carrot
1
tomato
1 bag
coriander
1 bag
baby spinach leaves
1 packet
tomato paste
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
chicken breast
1 tin
black beans
½ sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
½ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into wedges. Slice the red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder. Finely chop the capsicum and garlic. Drain and rinse the black beans. Drain the sweetcorn. Grate the carrot. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion. Stir to coat, then set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the corn kernels until lightly charred, 4-5 minutes. Meanwhile, finely chop the tomato. Finely chop the coriander (reserve some for garnish!). Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, baby spinach, charred corn, coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Place the tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Bake until golden, 6-8 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Cut chicken breast into 2cm chunks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until browned, 5-6 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the capsicum, carrot and chopped onion until softened, 3-4 minutes. Add the black beans and cook, stirring, until tender, 2 minutes. Return the chicken to the pan, then add the garlic and Mexican Fiesta spice blend (see ingredients) and cook until fragrant, 1-2 minutes.
Stir through the water, tomato paste and butter. Simmer until the sauce is thickened, 1-2 minutes. Season to taste. Sprinkle the shredded Cheddar cheese on top, then cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.
TIP: Add another splash of water if the mixture seems dry.
Drain the pickled onion. Divide the tortilla chips between plates. Top with the cheesy black beans, light sour cream, corn salsa and pickled onion. Sprinkle with the reserved coriander to serve.