Slow-Cooked Pork & Black Bean Nachos
with Cheddar & Tortilla Chips
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• Bake until lightly golden and crisp, 8-10 minutes.
• Divide tortilla chips between bowls. • Top with slow-cooked pork and black beans. • Top with tomato and sprinkle with Cheddar cheese to serve. Enjoy!
