Mexican Bean & Jalapeño Nachos
with Oven-Baked Tortilla Chips & Sour Cream
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.
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.
Ingredients
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
Cooking Steps
• 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.
• 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 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.
• 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.
• Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!
