Premier Pulled Pork & Kidney Bean Nachos
with Guacamole, Jalapeños & Hot Sauce
- Milk
- Soy
- Fish
- Eggs
- Gluten
- Sesame
- Milk
- Almond
- Cashew
- Wheat
- May contain traces of allergens
Nachos will never be the same after you’ve up scooped up this rich, mouth-watering filling on some crisp corn chips. Pulled pork packed with veggies and a subtle spike of heat pairs perfectly with creamy guacamole and hot sauce for a well-rounded and moreish meal that’s sure to become an unforgettable crowd favourite!
Ingredients
1
Avocado
1
Brown Onion
1
Cheddar Cheese
(Contains: Milk)
1 tin
Sweetcorn
1 packet
Enchilada Sauce
(May be present: Soy, Fish, Eggs, Gluten, Sesame, Milk, Almond, Cashew, Wheat)
½
Light Sour Cream
(Contains: Milk)
1
Lime
1 packet
Pickled Jalapeños
250 g
Pulled Pork
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1
Tomato
1 bag
Corn Chips
1
Hot Sauce
1 packet
Red Kidney Beans
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Finely chop tomato. Thinly slice brown onion.
• Slice lime into wedges.
• Drain and rinse red kidney beans. Drain sweetcorn.
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!
• Heat a large frying pan over high heat. Cook corn
kernels until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are
‘popping’ out.
• Meanwhile, slice avocado in half and scoop out flesh.
• In a medium bowl, mash avocado with a generous
squeeze of lime juice and a drizzle of olive oil until
smooth.
• Stir in tomato and charred corn, until combined.
Season to taste with salt and pepper.
Little cooks: Help mash the avo!
• Meanwhile, return the frying pan to medium-high
heat with a drizzle of olive oil.
• Cook onion and kidney beans, until tender,
4-5 minutes.
• Add pulled pork and Tex-Mex spice blend and
cook, stirring until fragrant, 1-2 minutes.
• To the pan, add enchilada sauce with a splash
of water and cook until bubbling, 1-2 minutes.
Season to taste.
• Divide corn chips between plates. Top with pulled
pork topping, Cheddar cheese, guacamole and
light sour cream (see ingredients).
• SPICY! Use less hot sauce if you’re sensitive to heat!
Sprinkle with pickled jalapeños (if using). Drizzle
over hot sauce. Serve with any remaining lime
wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling the
cheese on top.
