Tex-Mex Chicken, 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 chicken, 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.
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
chicken breast
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
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. Cut chicken breast into 2cm chunks. • Slice lemon into wedges. Slice mini flour tortillas into quarters. • Spread mini flour tortillas over the 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.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken, 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, 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 spinach is wilted. Season with pepper.
TIP: The spice blend is mild, but use less if you're sensitive to heat!
• Divide Tex-Mex chicken, chorizo and black bean stew between bowls. • Sprinkle with Cheddar cheese. • Serve with tortilla chips and lemon wedges. Enjoy!