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Cheesy Black Bean Loaded Nachos
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Cheesy Black Bean Loaded Nachos

Cheesy Black Bean Loaded Nachos

with Pickled Jalapeños & Sour Cream | Serves 2

Quick! Grab the sour cream and those crunchy corn chips, and don’t forget the all-important salsa with tomato and coriander - we’re going to need it to build the best nachos imaginable. Black beans cooked in our Mexican fiesta spice is a must-have to bring everything together. Now dig in before it’s all gone!

Allergens:
Milk

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 Time20 minutes
DifficultyEasy

Ingredients

/ Serving 2 people

1

brown onion

1 punnet

snacking tomatoes

1 bag

coriander

1

lime

1 tin

sweetcorn

1 packet

black beans

1 box

passata

1 sachet

vegetable stock powder

1 packet

White Corn Tortilla Strips

(May be present: Milk. )

1 packet

pickled jalapeños

1 packet

Light Sour Cream

(Contains Milk;)

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

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Nutritional Values

Energy (kJ)5437 kJ
Fat68.5 g
of which saturates25.3 g
Carbohydrate118.5 g
of which sugars21.8 g
Protein41 g
Sodium2491 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Slice lime into wedges. • Drain corn kernels. Drain and rinse black beans. • In a small bowl, combine tomatoes, coriander, a squeeze of lime juice and a drizzle of olive oil. Season and set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion, corn and black beans, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium then add Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Stir in passata, vegetable stock powder, the brown sugar, the butter and a splash of water, until slightly thickened, 1-2 minutes.

3
3

• Sprinkle Cheddar cheese over beans, then cover with a lid or foil. • Reduce heat to low. Cook until cheese is melted, 2-3 minutes.

4
4

• Place white corn tortilla strips on a serving platter. Top with cheesy Mexican black beans. Drizzle over light sour cream. • Top with tomato salsa and pickled jalapeños (if using!). Enjoy!

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