Picante Black Bean & Veggie-Loaded Soup

Name: Picante Black Bean & Veggie-Loaded Soup with Charred Corn & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 packet Black Beans; 1 sachet Vegetable Stock Pot; 1 Celery; 1 packet Baby Spinach Leaves; 1 packet Coriander; 6 Mini Flour Tortillas; 1 sachet Garlic & Herb Seasoning; 1 tin Sweetcorn; 1 packet Diced Tomatoes with Garlic & Onion; 1 sachet Mexican Fiesta Spice Blend; 1 Carrot; 1 drizzle olive oil; 1.5 cup water; 1 tsp brown sugar; 20 g plant-based butter

with Charred Corn & Tortilla Chips

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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:

Calorie Smart

•Spicy

Allergens:

Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Black Beans

1 sachet

Vegetable Stock Pot

Celery

1 packet

Baby Spinach Leaves

1 packet

Coriander

Mini Flour Tortillas

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

1 sachet

Garlic & Herb Seasoning

1 tin

Sweetcorn

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

Mexican Fiesta Spice Blend

Carrot

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 tsp

brown sugar

20 g

plant-based butter

Nutritional Values

Energy (kJ)3090 kJ

Calories739 kcal

Fat20.4 g

of which saturates5.5 g

Carbohydrate97.2 g

of which sugars28.6 g

Dietary Fibre21.4 g

Protein28.8 g

Cholesterol0 mg

Sodium3770 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. • 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.

• 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.

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