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Aztec Tortilla Bowl

Aztec Tortilla Bowl

If ever there was a healthy corn chip, these homemade tortilla chips are it. You could even prepare these ahead of time and store in a cool dry place, like a zip lock bag – talk about simple. Beans, spices and creamy, soft avocado are likely a welcome change from the heavy meals and overeating you may have recently indulged in (don’t worry, our lips are sealed). This meal also works perfectly as a snack to share for when unexpected guests pop in!

Tags:
Egg Free
Naturally Gluten-Free
High Fiber
Lactose free
Low Sodium
Nut Free
Spicy
Vegan
Veggie
Allergens:
Gluten

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

red onion

1 clove

garlic

2 tsp

Mild Mexican Spice Blend

(Contains Gluten;)

1

zucchini

1 tin

red kidney beans

1 tin

diced tomatoes

3

White Corn Tortillas

1

avocado

½

lime

Not included in your delivery

2 tsp

olive oil

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Nutritional Values

per serving
Calories1860 kcal
Fat22.9 g
of which saturates4.4 g
Carbohydrate39.6 g
of which sugars10.1 g
Dietary Fibre0 g
Protein13.3 g
Sodium292 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Strainer
Pan
Baking Paper
Baking Tray
Brush

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the red onion and dice the avocado. Cut the white corn tortillas into triangles and the lime into wedges. Peel and crush the garlic. Grate the zucchini. Lastly, drain and rinse the red kidney beans.

Cook the garlic & spice
2

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the garlic and Mexican spice mix and cook for 1 minute or until fragrant. Add the zucchini, red kidney beans and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer for 10-15 minutes or until the sauce thickens a little.

3

Meanwhile, brush or spray the corn tortilla triangles with a little oil and lay them flat on a lined oven try. Cook in the oven for 10 minutes or until golden and crisp.

4

To serve, divide the tortilla triangles, Mexican bean mixture, avocado and lime wedges between bowls.