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Fiery Black Bean Soup
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Fiery Black Bean Soup

Fiery Black Bean Soup

with Charred Corn & Tortilla Chips

These tortilla chips are ready to dunk and dive into this fiery black bean soup. It is also packed with some serious veggies and a serious kick of heat.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Quick
Spicy
Climate Superstar
Allergens:
Gluten
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

corn kernels

1 packet

black beans

1

red onion

1 bag

celery

1 bag

baby spinach leaves

1 bunch

coriander

1

carrot

6

mini flour tortillas

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

1 sachet

Mexican Fiesta spice blend

1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

20 g

plant-based butter

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Nutritional Values

Energy (kJ)2701 kJ
Fat17 g
of which saturates3.9 g
Carbohydrate89.8 g
of which sugars29 g
Protein23.7 g
Sodium3460 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. Drain corn kernels. Drain and rinse black beans. • Finely chop red onion and celery. Roughly chop baby spinach leaves and coriander. Thinly slice carrot into half-moons. • Slice mini flourtortillas into quarters. Spread over a 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.

2
2

• While the tortillas are baking, heat a large saucepan over high heat. • Cook corn until lightly browned, 4-5 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and celery, tossing, until slightly softened, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

3
3

• To the saucepan, add diced tomatoes with garlic & onion, vegetable stock powder, black beans, the water and the brown sugar. Cook, stirring, until slightly thickened, 5-6 minutes. • Add the plant-based butter and baby spinach leaves and cook, stirring, until melted and combined, 1 minute. Season to taste

4
4

• Divide Mexican black bean soup between bowls. • Top with charred corn and sprinkle with coriander. • Serve with tortilla chips. Enjoy!