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Mexican Recipes

Express Tex-Mex Chorizo & Bean Stew

Express Tex-Mex Chorizo & Bean Stew

Express Tex-Mex Chorizo & Bean Stew

with Homemade Tortilla Chips & Silverbeet

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

½ packet

black beans

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

silverbeet

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)

1 sachet

Tex-Mex spice blend

(May be present: Soy, Wheat, Gluten.)

1 packet

diced tomatoes with garlic & onion

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4482 kJ

Calories1071 kcal

Fat62.5 g

of which saturates28.3 g

Carbohydrate74.3 g

of which sugars22.3 g

Dietary Fibre13.5 g

Protein47.1 g

Sodium4553 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. Drain and rinse black beans (see ingredients). • Roughly chop mild chorizo and silverbeet. • Slice mini flourtortillas into quarters. • Spread mini flour tortillas 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 corn and black beans!

2

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo and sweetcorn, stirring occasionally, until golden, 5-6 minutes.

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

3

• Reduce heat to medium-high, then stir through Tex-Mex spice blend, diced tomatoes with onion & garlic, silverbeet, the brown sugar, black beans and the water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then add the butter, stirring to combine. Season with pepper.

TIP: The spice blend is mild, but use less if you’re sensitive to heat!

4

• Divide Tex-Mex chorizo and bean stew between bowls. • Sprinkle with Cheddar cheese. Serve with tortilla chips. Enjoy!

Little cooks: Take the lead and sprinkle the cheese over the stew!

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