Express Tex-Mex Chorizo & Black Bean Stew

Name: Express Tex-Mex Chorizo & Black Bean Stew with Homemade Tortilla Chips & Silverbeet
Total time: 15m
Yield: 2
Ingredients: 1 tin Sweetcorn; 1 packet Onion; 1 packet Black Beans; 6 Mini Flour Tortillas; 250 g Mild Chorizo; 1 Silverbeet; 1 packet Cheddar Cheese; 1 sachet Tex-Mex Spice Blend; 1 packet Diced Tomatoes with Garlic & Onion; 1 Lemon; 1 drizzle olive oil; ¼ cup water; 1 tsp brown sugar (pantry staple); 30 g butter

with Homemade Tortilla Chips & Silverbeet

4.0(39)

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Calories

:

1170 kcal

Protein

:

53.1g protein

Difficulty

:

Easy

Kid Friendly

Allergens:

Gluten
Soy
Wheat
Milk
May contain traces of allergens
Milk
Soy
Sulphites
Gluten
Wheat

The easiest way to eat more legumes? Simmer them with vibrant tomatoes and Tex-Mex spices, then add chorizo and cheese! Scoop up the deliciousness with warm tortilla chips and you're very welcome.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

1 packet

Onion

1 packet

Black Beans

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

250 g

Mild Chorizo

(Contains: Soy, May contain traces of allergens, Milk, Sulphites;)

1

Silverbeet

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Tex-Mex Spice Blend

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1 packet

Diced Tomatoes with Garlic & Onion

1

Lemon

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

1 tsp

brown sugar (pantry staple)

30 g

butter

(Contains: Milk;)

Nutritional Values

Calories1170 kcal

Energy (kJ)4890 kJ

Fat60.2 g

of which saturates27.2 g

Carbohydrate90.1 g

of which sugars25 g

Dietary Fibre19.3 g

Protein53.1 g

Sodium4470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

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 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 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 garlic & onion, silverbeet, the brown sugar, black beans and water. Cook until slightly thickened, 2-3 minutes.
• Remove pan from heat. 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 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!