Cheesy Black Bean Loaded Nachos

Name: Cheesy Black Bean Loaded Nachos with Pickled Jalapeños & Sour Cream | Serves 2
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 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 tsp brown sugar; 20 g butter; 1 packet White Corn Tortilla Strips; 1 packet pickled jalapeños; 2 packet Light Sour Cream; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Pickled Jalapeños & Sour Cream | Serves 2

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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

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

brown onion

1 punnet

snacking tomatoes

1 bag

coriander

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

2 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

(Contains: Milk;)

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

•Lid

Cooking Steps

• Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Slice lime into wedges. • Drain sweetcorn. 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.

• 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.

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

• 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!