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Mexican Recipes

One-Pot Mexican Black Bean & Risoni Stew

One-Pot Mexican Black Bean & Risoni Stew

One-Pot Mexican Black Bean & Risoni Stew

with Corn Chips & Cheddar Cheese

Up to 180$ + Free Treats / Extras for Life

Tags:

Vegetarian

Allergens:

Milk

•Celery

•Gluten

•Wheat

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Corn Chips

1 packet

Garlic Paste

1 packet

Black Beans

1 packet

Risoni

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

1 packet

Baby Spinach Leaves

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Soffritto Mix

1

Tomato

1 sachet

Tex-Mex Spice Blend

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

1 sachet

Mexican Fiesta Spice Blend

Nutritional Values

Calories679 kcal

Energy (kJ)2840 kJ

Fat17.1 g

of which saturates9 g

Carbohydrate89.2 g

of which sugars11.2 g

Dietary Fibre13.4 g

Protein33.7 g

Sodium2190 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Roughly chop tomato. • Drain and rinse black beans (see ingredients).

2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add tomato, black beans, Mexican Fiesta spice blend, Tex-Mex spice blend and garlic paste and cook until fragrant, 1-2 minutes.

3

• Stir in vegetable stock powder, risoni, the water and the brown sugar until combined. Bring to a boil, then reduce heat to medium. • Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat. Stir in baby spinach leaves and the butter until spinach is wilted, 1 minute. Season to taste.

TIP: Stir the soup every 3-4 minutes to mix the ingredients well.

4

• Divide one-pot Mexican black bean and risoni soup between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with corn chips (see ingredients) to serve. Enjoy!

TIP: Crush the chips over the soup to serve, if you'd like!

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