Quick Tex-Mex Chorizo & Bean Stew
with Corn Chips & Lime- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Gluten
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!*
Ingredients
1 tin
sweetcorn
½ tin
black beans
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½
lime
1 box
passata
1 bag
corn chips
(May be present: Milk.)
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Cheddar cheese
(Contains: Milk;)
1
carrot
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Grate the carrot. Drain the sweetcorn. Drain and rinse black beans (see ingredients). • Roughly chop mild chorizo. • Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo, carrot 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, the brown sugar, black beans and the water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter, stirring, until melted and combined. Season with pepper. • In a large heatproof bowl, microwave corn chips in 10 second bursts, or until warmed through.
TIP: The spice blend is mild, but use less if you're sensitive to heat!
• Divide Tex-Mex chorizo and black bean stew between bowls. • Sprinkle with shredded Cheddar cheese. • Serve with corn chips and lime wedges.
