Slow-Cooked Pork & Black Bean Nachos
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Slow-Cooked Pork & Black Bean Nachos

Slow-Cooked Pork & Black Bean Nachos

with Cheddar & Tortilla Chips

This classic nachos is sure to be a crowd pleaser! Cook the pork 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

1

carrot

1

tomato

1

brown onion

1 packet

black beans

1 packet

pork mince

1 sachet

Mexican Fiesta spice blend

1 packet

passata

1 packet

chicken stock pot

1 packet

baby spinach leaves

6

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

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Nutritional Values

Energy (kJ)3854 kJ
Calories921 kcal
Fat35 g
of which saturates13.2 g
Carbohydrate86.9 g
of which sugars21.6 g
Dietary Fibre20.2 g
Protein56.5 g
Sodium2242 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop brown onion and tomato. • Drain black beans.

2
2

• In a large ovenproof pot, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 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.

3
3

• 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.

4
4

• When the pork has 10 minutes remaining, slice mini flour tortillas into wedges. • Spread over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt.

5
5

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

6
6

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