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.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
Instructions
• 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!