Chipotle Bean Tacos & Corn Salsa
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 red kidney 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!
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
½ unit
brown onion
2 clove
garlic
1 cob
corn
1 unit
tomato
1 bag
coriander
½ head
cos lettuce
1 tin
red kidney beans
½ sachet
Tex-Mex spice blend
1 sachet
tomato paste
1 tub
mild chipotle sauce
(Contains Soy;)
6 unit
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
Cooking Steps
Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Slice the kernels off the corn cob. Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list). Drain and rinse the red kidney beans.
Heat a large frying pan over a medium-high heat. Add the corn kernels and cook, 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 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. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the red kidney beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients list) and cook until fragrant, 1 minute.
Add the tomato paste, mild chipotle sauce and water to the frying pan and stir to combine. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste with salt and pepper.
TIP: Add a dash more water to loosen if needed!
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. To the bowl with the corn, add the tomato, coriander, white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and toss to coat.
Take everything to the table to serve. Spread a layer of sour cream over a tortilla. Add a helping of chopped cos lettuce, spoon over the chipotle beans and top with the shredded Cheddar cheese and charred corn salsa.