One-Pan American Black Bean Chilli

Name: One-Pan American Black Bean Chilli with Spinach Salsa, Tortilla Chips & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 6 mini flour tortillas; 1 carrot; 1 bag baby spinach leaves; 1 tomato; 1 packet black beans; 1 packet garlic paste; 20 g butter; ¼ cup water; 1 box passata; 1 packet vegetable stock pot; 1 drizzle white wine vinegar; 1 packet Light Sour Cream; 1 sachet All-American spice blend; 1 packet Cheddar cheese

with Spinach Salsa, Tortilla Chips & Sour Cream

Get up to $200 off!

Pack tonight's chilli with loads of black beans and then ramp up the flavour with fragrant spices and passta. Top it with an easy spinach salsa, sour cream and Cheddar cheese for a meal that's sure to please.

Tags:

Easy Prep

•Veggie

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Milk

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.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

carrot

1 bag

baby spinach leaves

tomato

1 packet

black beans

1 packet

garlic paste

1 box

passata

1 packet

vegetable stock pot

1 packet

Light Sour Cream

(Contains Milk;)

1 sachet

All-American spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

¼ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3218 kJ

Fat31 g

of which saturates15.8 g

Carbohydrate82 g

of which sugars21.9 g

Protein32.1 g

Sodium2051 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Instructions

PDF

• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Grate carrot. Roughly chop baby spinach leaves and tomato. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 2-3 minutes. • Add black beans, garlic paste and All-American spice blend, and cook until fragrant, 1-2 minutes.

• Stir in the butter, the water, passata and vegetable stock pot, until combined and slightly reduced, 1-2 minutes. • Season to taste.

• Spread tortilla pieces over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes. • Meanwhile, in a medium bowl, combine baby spinach leaves, tomato, a drizzle of the white wine vinegar and olive oil. Season.

• Divide American black bean chilli between bowls. Sprinkle over Cheddar cheese. • Top with spinach salsa and light sour cream. • Serve with tortilla chips. Enjoy!