Aztec Tortilla Bowl

Name: Aztec Tortilla Bowl
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tsp olive oil; ½ red onion; 1 clove garlic; 2 tsp Mild Mexican Spice Blend; 1 zucchini; 1 tin red kidney beans; 1 tin diced tomatoes; 3 White Corn Tortillas; 1 avocado; ½ lime

Get up to $200 off!

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

•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

red onion

1 clove

garlic

2 tsp

Mild Mexican Spice Blend

(Contains: Gluten;)

zucchini

1 tin

red kidney beans

1 tin

diced tomatoes

White Corn Tortillas

avocado

lime

Not included in your delivery

2 tsp

olive oil

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

PDF

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.

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.

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.

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