Mexican Bean Nachos
with Mild Chipotle & Tomato Salsa
This feisty bean dish is packed full of goodness. The secret to its amazing flavour? A refreshing salsa made with juicy tomato, punchy coriander and zesty lime which goes perfectly with the veggie-packed bean mixture.
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
brown onion
1
capsicum
1 cob
corn
2 clove
garlic
1 tin
black beans
1
zucchini
1 sachet
Tex-Mex spice blend
1 sachet
tomato paste
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
coriander
1
tomato
½
lime
1 packet
sour cream
(Contains Milk;)
½ packet
mild chipotle sauce
(Contains Soy;)
Not included in your delivery
olive oil
⅓ cup
warm water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into 3cm wedges. Thinly slice the brown onion. Roughly chop the capsicum. Slice the kernels off the corn cob. Finely chop the garlic. Drain and rinse the black beans. Grate the zucchini.
Place the tortilla wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
SPICY! This is a mild spice blend, but if you're sensitive to heat, you may want to add less. While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, capsicum and corn and cook, stirring often, until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the black beans and zucchini and cook until tender, 2-3 minutes.
Stir through the warm water. Simmer until the sauce has thickened, 3-4 minutes. Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.
While the bean mixture is cooking, roughly chop the coriander and tomato. Cut the lime (see ingredients) into wedges. In a small bowl, combine the tomato, coriander and a good squeeze of lime juice.
Divide the tortilla chips and bean mixture between plates and top with sour cream, tomato salsa and mild chipotle sauce (see ingredients). Serve with the remaining lime wedges.