Mexican Bean Nachos
with Oven-Baked Tortilla Chips & Tomato Salsa
This feisty bean dish is packed full of goodness. The secret to its amazing flavour? Plentiful toppings like tangy chipotle sauce, cooling sour cream and our new tomato salsa which go 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 tin
sweetcorn
2 clove
garlic
1 tin
red kidney beans
1
zucchini
1 packet
tomato paste
½ packet
mild chipotle sauce
(Contains Soy;)
1 bag
coriander
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
pickled jalapeños
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 flourtortillas into 3cm wedges. Thinly slice the brown onion. Cut the capsicum into small chunks. Drain the sweetcorn. Finely chop the garlic. Drain and rinse the red kidney beans. Grate the zucchini.
Place the tortilla wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper, then toss to coat. Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in one layer, spread them over 2 oven trays.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. 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, 4-5 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the red kidney beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste.
Stir through the warm water. Simmer the bean mixture until it has thickened, 3-4 minutes. Add a splash of water if the mixture seems dry. 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 cheese is melting, roughly chop the coriander.
Divide the oven-baked tortilla chips between plates. Top with the Mexican bean mixture, light sour cream and tomato salsa. Drizzle over the mild chipotle sauce (if using). Serve sprinkled with the pickled jalapeños (if using) and coriander