Smokey Black Bean Chilli & Tortilla Chips
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Smokey Black Bean Chilli & Tortilla Chips

Smokey Black Bean Chilli & Tortilla Chips

with Spinach Salsa, 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.

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

6

mini flour tortillas

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

1

carrot

1

brown onion

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 pot

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

¼ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3396 kJ
Calories812 kcal
Fat31.7 g
of which saturates17 g
Carbohydrate89.3 g
of which sugars25.8 g
Dietary Fibre20.4 g
Protein34.1 g
Sodium2058 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas 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.

2
2

• Stir in the butter, water, passata and vegetable stock pot, until combined and slightly reduced, 1-2 minutes. • Season to taste.

3
3

• 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.

4
4

• Divide smokey 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!