HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Mexican Recipes
Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

with Sour Cream & Cheddar

Read more

There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in!

Allergens:SoyaGlutenMilk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

brown onion

2 clove

garlic

1 cob

corn

1 unit

tomato

1 bag

coriander

1 bag

chopped cos lettuce

1 tin

black beans

½ sachet

Tex-Mex spice blend

(May be presentGluten)

1 sachet

tomato paste

1 tub

mild chipotle sauce

(ContainsSoya)

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

sour cream

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

½ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3260 kJ
Fat28.5 g
of which saturates13.1 g
Carbohydrate99.4 g
of which sugars15.5 g
Protein33.2 g
Sodium2250 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
GET PREPPED
GET PREPPED
1

Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Slice the corn kernels from the cob. Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce. Drain and rinse the black beans.

MAKE THE CORN SALSA
MAKE THE CORN SALSA
2

Heat a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels start "popping" out! Transfer to a large bowl and set aside to cool slightly.

START THE BEAN FILLING
START THE BEAN FILLING
3

SPICY! You may find the spice blend hot! Feel free to add less or more, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients list) and cook until fragrant, 1 minute.

MAKE IT SAUCY
MAKE IT SAUCY
4

Add the tomato paste, mild chipotle sauce and water to the frying pan and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste with salt and pepper. TIP: Add a dash more water to loosen if needed!

HEAT THE TORTILLAS
HEAT THE TORTILLAS
5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. To the bowl with the corn, add the tomato, coriander, white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and toss to coat.

serve
serve
6

Take everything to the table to serve. Spread a layer of sour cream over a tortilla. Add a helping of the cos lettuce, spoon over the chipotle black beans and top with the Cheddar cheese and charred corn salsa.