Fiery Bean & Jalapeño Nachos

Name: Fiery Bean & Jalapeño Nachos with Oven-Baked Tortilla Chips & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Brown Onion; 1 Capsicum; 1 packet Cheddar Cheese; 1 packet Coriander; 1 tin Sweetcorn; 2 Garlic; 1 packet Light Sour Cream; 1 packet Mild Chipotle Sauce; 6 Mini Flour Tortillas; 1 packet Pickled Jalapeños; 1 packet Red Kidney Beans; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 Zucchini; 1 drizzle olive oil; ⅓ cup Water

with Oven-Baked Tortilla Chips & Sour Cream

Get up to $230 off

Allergens:

Milk

•Soy

•Gluten

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Coriander

1 tin

Sweetcorn

2

Garlic

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

6

Mini Flour Tortillas

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

1 packet

Pickled Jalapeños

1 packet

Red Kidney Beans

1 sachet

Tex-Mex Spice Blend

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

1 packet

Tomato Paste

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

⅓ cup

Water

Nutritional Values

Calories775 kcal

Energy (kJ)3240 kJ

Fat27.5 g

of which saturates12.1 g

Carbohydrate93.2 g

of which sugars24.1 g

Dietary Fibre21.9 g

Protein33.7 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into wedges. • Thinly slice brown onion. Cut capsicum into small chunks. Drain sweetcorn. Finely chop garlic. Drain and rinse red kidney beans. Grate zucchini.

2

• Spread tortilla wedges over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

3

• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Add onion, capsicum and corn and cook, stirring often, until softened, 4-5 minutes. • Add red kidney beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste. • SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add garlic, Tex-Mex spice blend, tomato paste and the water and simmer until slightly thickened, 1-2 minutes.

4

• Sprinkle Cheddar cheese over the bean mixture. Cover with a lid or foil and cook until the cheese has melted, 1-2 minutes.

5

• While the cheese is melting, roughly chop coriander.

6

• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean mixture and light sour cream. • Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!