Slow-Cooked Chicken & Black Bean Nachos

Name: Slow-Cooked Chicken & Black Bean Nachos with Cheddar & Tortilla Chips
Total time: 1 h
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 1 carrot; 1 tomato; 1 brown onion; 1 packet black beans; 1 packet chicken thigh; 1 sachet Mexican Fiesta spice blend; 1 packet passata; ¾ cup water; 1 packet chicken stock pot; ½ tsp brown sugar; 1 packet baby spinach leaves; 6 mini flour tortillas; 1 packet Cheddar cheese

with Cheddar & Tortilla Chips

Get up to $200 off!

This classic nachos is sure to be a crowd pleaser! Cook the chicken low and slow in our famous Mexican Fiesta spice blend to 8ensure the spicy goodness is locked into every bite. Cool things down again with some fresh tomato and a sprinkle of cheese.

Tags:

Spicy

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time1 hour

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

carrot

tomato

brown onion

1 packet

black beans

1 packet

chicken thigh

1 sachet

Mexican Fiesta spice blend

1 packet

passata

1 packet

chicken stock pot

1 packet

baby spinach leaves

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

½ tsp

brown sugar

Nutritional Values

Energy (kJ)3762 kJ

Calories899 kcal

Fat29.7 g

of which saturates10.6 g

Carbohydrate87 g

of which sugars21.8 g

Dietary Fibre20.2 g

Protein62.7 g

Sodium2270 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop brown onion. • Drain black beans. • Cut chicken thigh into 2cm chunks.

• In a large ovenproof pot, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add carrot, Mexican Fiesta spice blend and garlic. Cook, stirring, until fragrant, 1-2 minutes.

• Add passata, the water, chicken stock pot, the brown sugar and black beans. Stir to combine. Bring to the boil, then remove from heat. • Cover with a lid (or foil), then bake until reduced and carrot is tender, 40-45 minutes. • Add baby spinach leaves, stirring to combine.

• Divide corn chips between bowls. • Top with slow-cooked chicken and black beans. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!

• Bake until lightly golden and crisp, 8-10 minutes.

• Divide tortilla chips between bowls. • Top with slow-cooked chicken and black beans. • Top with tomato and sprinkle with Cheddar cheese to serve. Enjoy!