Double Tex-Mex Chorizo & Black Bean Stew

Name: Double Tex-Mex Chorizo & Black Bean Stew with Homemade Tortilla Chips & Silverbeet
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tin Sweetcorn; 1 packet Onion; 1 packet Black Beans; 6 Mini Flour Tortillas; 500 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; 1 tsp brown sugar (pantry staple); ¼ cup water; 30 g butter

with Homemade Tortilla Chips & Silverbeet

Get up to $200 off!

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.

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

1 packet

Onion

1 packet

Black Beans

Mini Flour Tortillas

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

500 g

Mild Chorizo

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

Silverbeet

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Tex-Mex Spice Blend

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

1 packet

Diced Tomatoes with Garlic & Onion

Lemon

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar (pantry staple)

¼ cup

water

30 g

butter

(Contains: Milk;)

Nutritional Values

Calories1510 kcal

Energy (kJ)6310 kJ

Fat87.8 g

of which saturates37.8 g

Carbohydrate91.7 g

of which sugars26.6 g

Dietary Fibre19.5 g

Protein74.1 g

Cholesterol0 mg

Sodium5830 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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!

• 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 (Cook in batches if your pan is getting crowded).

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

• 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!

• 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!