Easy Chorizo & Black Bean Nachos

Name: Easy Chorizo & Black Bean Nachos with Corn Salsa & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 onion; ¼ cup white wine vinegar; 6 mini flour tortillas; 2 clove garlic; 1 tomato; 1 bag mixed leaves; 1 packet mild chorizo; 1 cob corn; 1 bag coriander; ½ tin black beans; 1 packet tomato paste; ⅓ cup water; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta spice blend; ½ packet Cheddar cheese

with Corn Salsa & Pickled Onion

Get up to $200 off!

In this loaded masterpiece, oven-baked tortilla chips are piled high with a saucy chorizo and bean mix and charred corn salsa, along with a heap of mandatory and moreish toppings. Don't forget the fresh herb garnish for an extra burst of flavour.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Easy Prep

•Spicy

Allergens:

Gluten

•Soy

•Wheat

•Milk

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

onion

mini flour tortillas

2 clove

garlic

tomato

1 bag

mixed leaves

1 packet

mild chorizo

1 cob

corn

1 bag

coriander

½ tin

black beans

1 packet

tomato paste

1 packet

Light Sour Cream

1 sachet

Mexican Fiesta spice blend

½ packet

Cheddar cheese

Not included in your delivery

olive oil

¼ cup

white wine vinegar

⅓ cup

water

Nutritional Values

Energy (kJ)4149 kJ

Fat49.5 g

of which saturates21.4 g

Carbohydrate73.5 g

of which sugars19.8 g

Protein52.4 g

Sodium2926 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Cut mini flour tortillas into quarters. Roughly chop tomato, mixed leaves and mild chorizo. Finely chop garlic. Slice the kernels off corn cob. Roughly chop herbs. Drain and rinse black beans (see ingredients).

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add tomato, mixed leaves and a drizzle of olive oil, stirring to combine. Season to taste. Set aside. • Place tortilla wedges in a single layer over two lined oven trays. Drizzle (or spray) with olive oil and season with salt and pepper. Toss to coat. Bake until lightly golden and crispy, 8-10 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• While chips are baking, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and remaining onion until golden, 4 minutes. • Add black beans and cook until softened, 2 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. Add the water, then cook until heated through and reduced slightly, 30 seconds.

• Drain pickled onion. • Divide chorizo and black beans between bowls. Top with corn salsa, light sour cream, shredded Cheddar cheese (see ingredients) and pickled onion. Sprinkle with chopped herbs. • Serve with tortilla chips.