Chipotle Bean Tacos
with Sour Cream & Cheddar
There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in!
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
brown onion
2 clove
garlic
1 cob
corn
1
tomato
1 bag
coriander
½ head
cos lettuce
1 tin
black beans
½ sachet
Tex-Mex spice blend
1 sachet
tomato paste
1 tub
mild chipotle sauce
(Contains Soy;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
sour cream
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
white wine vinegar
½ cup
water
Nutritional Values
Utensils
Instructions
Finely chop the brown onion. Finely chop the garlic. Slice the corn kernels from the cob. Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients). Drain and rinse the black beans.
Heat a large frying pan over a medium-high heat. Cook the corn kernels, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the corn kernels start "popping" out!
SPICY! This is a mild spice blend, but feel free to add less or more, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute.
Add the tomato paste, 1/2 the mild chipotle sauce and the water to the frying pan and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste. TIP: Add a dash more water to loosen if needed!
In a small bowl, combine the sour cream and the remaining mild chipotle sauce. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Add the tomato, coriander, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and toss to coat.
Take everything to the table to serve. Spread a layer of chipotle sour cream over each tortilla. Top with chopped cos lettuce, the chipotle black beans, shredded Cheddar cheese and charred corn salsa.