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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.

Tags:QuickEasy PrepNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens: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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

sweetcorn

½ tin

black beans

1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

½

lime

1 box

passata

1 bag

baby spinach leaves

1 bag

corn chips

(May be present Milk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

water

30 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Drain sweetcorn. Drain and rinse black beans (see ingredients). • Roughly chop mild chorizo. • Slice lime into wedges.

2

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

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

3

• 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 and baby spinach leaves, stirring to combine, until spinach is wilted. Season with salt and pepper. • In a large heatproof bowl, microwave corn chips in 10 second bursts, or until warmed through.

4

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