Tex-Mex Pulled Pork & Black Bean Nachos
with Guacamole, Pickled Jalapeños & Sour Cream
Nachos will never be the same after you've up scooped up this rich, mouth-watering filling on some crisp tortilla chips. Pulled pork packed with veggies and a subtle spike of heat pairs perfectly with creamy guacamole and sour cream for a wellrounded and moreish meal that's sure to become an unforgettable crowd favourite!
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
tomato
1
brown onion
½
lime
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
black beans
1 tin
sweetcorn
1 packet
Cheddar cheese
(Contains Milk;)
1
avocado
1 packet
pulled pork
1 sachet
Tex-Mex Spice Blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
pickled jalapeños
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop tomato. Thinly slice brown onion. Slice lime into wedges. • Slice mini flour tortillas into quarters. • Drain and rinse black beans. Drain sweetcorn. Grate Cheddar cheese.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a generous squeeze of lime juice and a drizzle of olive oil until smooth. • Stir in tomato and charred corn, until combined. Season to taste.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Spread tortillas 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, 5-8 minutes.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and black beans, until tender, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add pulled pork and Tex-Mex spice blend, and cook, stirring, until fragrant, 1-2 minutes.
• To pan, add enchilada sauce with a splash of water, and cook until bubbling, 1-2 minutes. Season to taste.
• Divide tortilla chips between plates. Top with Mexican pulled pork topping, cheese, guacamole and light sour cream. • Sprinkle with pickled jalapenos (if using). Serve with any remaining lime wedges. Enjoy!