American Black Bean Chilli & Spinach Salsa
with Tortilla Chips, Sour Cream & Cheddar
Pack tonight's chilli with loads of black beans and then ramp up the flavour with fragrant spices and passata. Top it with an easy spinach salsa, sour cream and Cheddar cheese for a meal that's sure to please.
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Ingredients
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
carrot
1 packet
baby spinach leaves
1
tomato
1 packet
black beans
1 packet
garlic paste
1 sachet
All-American spice blend
1 packet
passata
1 packet
vegetable stock powder
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
coriander
1
brown onion
Not included in your delivery
olive oil
20 g
butter
¼ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Grate carrot. Finely chop onion. Roughly chop baby spinach leaves and tomato. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until tender, 2-3 minutes. • Add black beans, garlic paste and All-American spice blend and cook until fragrant, 1-2 minutes.
• Stir in the butter, water, passata and vegetable stock pot, until combined and slightly reduced, 1-2 minutes. • Season to taste.
• Spread tortilla pieces over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, in a medium bowl, combine baby spinach leaves, tomato and a drizzle of white wine vinegar and olive oil. Season.
• Divide American black bean chilli between bowls. • Sprinkle over Cheddar cheese. • Top with spinach salsa and light sour cream. Tear over coriander. • Serve with tortilla chips. Enjoy!
