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: 1 Red Onion; 1 packet Light Sour Cream; 1 packet Red Kidney Beans; 1 packet Coriander; 1 packet Tomato Paste; 2 Garlic; 2 packet Cheddar Cheese; 1 packet Pickled Jalapeños; 1 tin Sweetcorn; 6 Mini Flour Tortillas; 1 Capsicum; 1 Zucchini; 1 sachet Tex-Mex Spice Blend; 1 packet Mild Chipotle Sauce; 1 drizzle olive oil; cup water

with Oven-Baked Tortilla Chips & Sour Cream

4.5(36)

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Calories

:

818 kcal

Protein

:

38.2g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy
Gluten
Wheat

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Red Onion

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Red Kidney Beans

1 packet

Coriander

1 packet

Tomato Paste

2

Garlic

2 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Pickled Jalapeños

1 tin

Sweetcorn

6

Mini Flour Tortillas

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

1

Capsicum

1

Zucchini

1 sachet

Tex-Mex Spice Blend

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

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

Not included in your delivery

1 drizzle

olive oil

cup

water

Nutritional Values

Calories818 kcal

Energy (kJ)3420 kJ

Fat30 g

of which saturates15.2 g

Carbohydrate93.2 g

of which sugars24.3 g

Dietary Fibre22.3 g

Protein38.2 g

Sodium1690 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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

2

• 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.

3

• 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 pepper to 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.

4

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

5

• While the cheese is melting, roughly chop coriander.

6

• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean mixture and light sour cream.
• Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!