American Black Bean Chilli & Spinach Salsa

Name: American Black Bean Chilli & Spinach Salsa with Tortilla Chips, Sour Cream & Cheddar
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: olive oil; 6 mini flour tortillas; 1 carrot; 1 packet baby spinach leaves; 1 tomato; 1 packet black beans; 1 packet garlic paste; 1 sachet All-American spice blend; 20 g butter; ¼ cup water; 1 packet passata; 1 packet vegetable stock powder; drizzle white wine vinegar; 1 packet Cheddar cheese; 1 packet Light Sour Cream; 1 packet coriander; 1 brown onion

with Tortilla Chips, Sour Cream & Cheddar

Get up to $200 off!

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.

Tags:

Veggie

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

mini flour tortillas

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

carrot

1 packet

baby spinach leaves

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

brown onion

Not included in your delivery

olive oil

20 g

butter

¼ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3418 kJ

Calories817 kcal

Fat31.7 g

of which saturates17 g

Carbohydrate90.7 g

of which sugars26.3 g

Dietary Fibre17.1 g

Protein34.1 g

Sodium2068 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

PDF

• 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!