Tex-Mex Chorizo & Black Bean Stew for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert
The easiest way to eat more legumes? Simmer them with vibrant passata and Tex-Mex spices, then add chorizo and cheese! Scoop up the deliciousness with warm corn chips and you're very welcome.
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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
1 tin
sweetcorn
½ packet
black beans
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
silverbeet
½
lemon
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
Tex-Mex spice blend
½ packet
diced tomatoes with garlic & onion
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. Drain and rinse black beans (see ingredients). • Roughly chop mild chorizo and silverbeet. • Slice lemon into wedges. Slice mini flourtortillas into quarters. • Spread mini flourtortillas over a lined oven tray (don’t worry if they overlap!). • Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chorizo and sweetcorn, stirring occasionally, until golden, 5-6 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping out."
• Reduce heat to medium-high, then stir through Tex-Mex spice blend, diced tomatoes with garlic & onion (see ingredients), the brown sugar, black beans and water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter and silverbeet, stirring to combine, until silverbeet is wilted. Season with pepper.
TIP: The spice blend is mild, but use less if you're sensitive to heat!
• Divide Tex-Mex chorizo and black bean stew between bowls. • Sprinkle with Cheddar cheese. • Serve with tortilla chips and lemon wedges. Enjoy!