Mexican Bean & Jalapeño Nachos

Name: Mexican Bean & Jalapeño Nachos with Oven-Baked Tortilla Chips & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ⅓ cup water; 6 Mini Flour Tortillas; ½ onion; 1 Capsicum; 1 tin Sweetcorn; 2 clove Garlic; 1 packet Red Kidney Beans; 1 Zucchini; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 packet Cheddar Cheese; 1 packet Coriander; 1 packet Light Sour Cream; ½ packet Mild Chipotle Sauce; 1 packet Pickled Jalapeños

with Oven-Baked Tortilla Chips & Sour Cream

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This feisty Latin-inspired bean dish is packed full of goodness. The secret to its amazing flavour? Plentiful toppings like tangy chipotle sauce, cooling sour cream and our pickled jalapeños which go perfectly with the veggie-packed bean mixture.

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

•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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Mini Flour Tortillas

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

onion

Capsicum

1 tin

Sweetcorn

2 clove

Garlic

1 packet

Red Kidney Beans

Zucchini

1 sachet

Tex-Mex Spice Blend

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

1 packet

Tomato Paste

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Coriander

1 packet

Light Sour Cream

(Contains: Milk;)

½ packet

Mild Chipotle Sauce

(Contains: Soy;)

1 packet

Pickled Jalapeños

Not included in your delivery

olive oil

⅓ cup

water

Nutritional Values

Energy (kJ)3426 kJ

Calories818 kcal

Fat29 g

of which saturates13 g

Carbohydrate96.4 g

of which sugars27.1 g

Dietary Fibre24.9 g

Protein36.6 g

Sodium1577 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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

• 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.

• 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 pepperto 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.

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

• While the cheese is melting, roughly chop coriander.

• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean mixture and light sour cream. • SPICY! This is a mild sauce, but use less if you’re sensitive to heat! Drizzle over mild chipotle sauce (see ingredients). Sprinkle with pickled jalapeños (if using) and coriander to serve. Enjoy!