Express Tex-Mex Chorizo & Black Bean Stew
with Corn Chips & Cheddar
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Gluten
- Wheat
The easiest way to eat more legumes? Simmer them with vibrant passata and Tex-Mex spices, then add chorizo and black beans! Scoop up the deliciousness with warm tortilla chips and you're very welcome.
Ingredients
1 packet
Black Beans
1 packet
Cheddar Cheese
(Contains: Milk)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 tin
Sweetcorn
1 packet
Diced Tomatoes with Garlic & Onion
1
Lemon
1
Sliced Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 bag
Corn Chips
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Drain sweetcorn.
• Drain and rinse black beans (see ingredients).
• Roughly chop mild chorizo.
• Slice lemon into wedges.
Little cooks: Older kids can help out with the can opener under adult supervision.
• In a large frying pan, heat a drizzle of olive oil over a high heat.
• Cook chorizo, sliced onion and sweetcorn, stirring occasionally, until golden,
5-6 minutes.
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, the brown sugar, black beans and water. Cook
until slightly thickened, 2-3 minutes.
• Remove pan from heat, then add baby spinach leaves and 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 over Cheddar cheese.
• Serve with corn chips. Enjoy!
Little cooks: Take the lead and sprinkle the cheese over the stew!
