HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Tex Mex Chorizo & Bean Stew
Quick Tex-Mex Chorizo & Bean Stew

Quick Tex-Mex Chorizo & Bean Stew

with Corn Chips & Lime

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The easiest way to eat more legumes? Simmer them with vibrant passata and Tex-Mex spices, then add chorizo and cheese! Scoop up the deliciousness with warm corn chips and you're very welcome.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:QuickEasy PrepNot Suitable for CoeliacsNaturally Gluten-Free

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin


½ tin

black beans

1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)



1 box


1 stalk


1 bag

corn chips

(May be present Milk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

¼ cup


30 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4561 kJ
Fat66.6 g
of which saturates25.5 g
Carbohydrate67.9 g
of which sugars12.4 g
Protein45.8 g
Sodium2706 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Drain sweetcorn. Drain and rinse black beans (see ingredients). • Roughly chop mild chorizo. • Slice lime into wedges. • Thinly slice celery.


• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo, celery and sweetcorn, stirring occasionally, until golden, 5-6 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.


• Reduce heat to medium-high, then stir through Tex-Mex spice blend, passata, black beans and the water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter, stirring to combine. Season with salt and pepper. • In a large heatproof bowl, microwave corn chips in 10 second bursts, or until warmed through.


• Divide Tex-Mex chorizo and black bean stew between bowls. • Sprinkle with shredded Cheddar cheese. Serve with corn chips and lime wedges.