One-Pot Mexican Black Bean & Risoni Stew

Name: One-Pot Mexican Black Bean & Risoni Stew with Tortilla Chips & Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tomato; ½ tin black beans; 1 bag soffritto mix; 1 sachet vegetable stock powder; 1 packet risoni; 2.5 cup water; 1 tsp brown sugar; 1 bag baby spinach leaves; 20 g butter; 1 packet Light Sour Cream; 6 mini flour tortillas; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese; 1 tub garlic paste; 1 sachet Tex-Mex spice blend

with Tortilla Chips & Cheddar Cheese

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Even meat lovers will approve of this stick-to-your ribs veggie soup. The black beans and rice-shaped risoni pasta make it extra hearty while two of our trusty seasonings together add a rich and fiery depth of flavour - which the cooling sour cream cuts through like a treat. Bring it altogether with a sprinkle of cheese, plus a good handful of crushed corn chips in lieu of croutons.

Unfortunately, this week's corn chips were in short supply, so we've replaced them with tortilla chips. Don't worry, the recipe will be just as delicious!

Tags:

Easy Prep

•Climate Superstar

•Veggie

Allergens:

Gluten

•Wheat

•Milk

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

tomato

½ tin

black beans

1 bag

soffritto mix

1 sachet

vegetable stock powder

1 packet

risoni

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

1 bag

baby spinach leaves

1 packet

Light Sour Cream

(Contains: Milk;)

mini flour tortillas

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

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

1 tub

garlic paste

1 sachet

Tex-Mex spice blend

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

Not included in your delivery

olive oil

2.5 cup

water

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3592 kJ

Fat35.9 g

of which saturates16.5 g

Carbohydrate99.5 g

of which sugars13.9 g

Protein26.9 g

Sodium2475 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. Slice mini flourtortillas into quarters. • Divide between two lined oven trays (don't worry if they overlap). • Drizzle with olive oil, turn tortilla quarters to coat and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, roughly chop tomato. • Drain and rinse black beans (see ingredients).

• 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.

• 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.

• Divide one-pot Mexican black bean and risoni stew between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with tortilla chips to serve. Enjoy!