Tex-Mex Chorizo & Black Bean Stew
with Homemade Tortilla Chips & Silverbeet
The easiest way to eat more legumes? Simmer them with vibrant passata and Tex-Mex spices, then add chorizo and cheese! Scoop up the deliciousness with warm corn chips and you're very welcome.
We’ve replaced the sweetcorn in this recipe with celery due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
celery
½ packet
black beans
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
silverbeet
½
lemon
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
Tex-Mex spice blend
½ packet
diced tomatoes with garlic & onion
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
¼ cup
water
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Drain and rinse black beans (see ingredients). Finely chop celery. • Roughly chop mild chorizo and silverbeet. Slice lemon into wedges. • Slice mini flourtortillas into quarters. • Spread mini flourtortillas over a lined oven tray (don’t worry if they overlap). Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
Little cooks: Take charge by rinsing the black beans!
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chorizo and celery, stirring occasionally, until golden, 5-6 minutes.
• Reduce heat to medium-high, then stir through Tex-Mex spice blend, diced tomatoes with garlic & onion (see ingredients), the brown sugar, black beans and water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter and silverbeet, stirring to combine, until silverbeet is wilted. Season with pepper.
TIP: The spice blend is mild, but use less if you're sensitive to heat!
• Divide Tex-Mex chorizo and black bean stew between bowls. Sprinkle with Cheddar cheese. Serve with tortilla chips and lemon wedges. Enjoy!
Little cooks: Take the lead and sprinkle the stew with cheese!