Smokey Beef, Black Bean Chilli & Tortilla Chips
with Spinach Salsa, Sour Cream & Cheddar
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
Carrot
1
Pork Mince
1
Baby Spinach Leaves
1
Tomato
1
Black Beans
1
Garlic Paste
1
All-American Spice Blend
1
Passata
1
Vegetable Stock Pot
1
Cheddar Cheese
(Contains: Milk)
1
Light Sour Cream
(Contains: Milk)
1
Coriander
1
Brown Onion
Not included in your delivery
olive oil
butter
(Contains: Milk)
water
white wine vinegar
Cooking Steps
ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ Slice mini flourtortillas into quarters. ā¢ Grate carrot. Finely chop onion. Roughly chop baby spinach leaves and tomato. Drain and rinse black beans. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until tender, 2-3 minutes. ā¢ Add black beans, garlic paste and All-American spice blend and cook until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ Slice mini flour tortillas into quarters. Grate carrot. Roughly chop baby spinach leaves and tomato. Drain and rinse half the black beans. ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and pork mince, stirring, breaking up with a spoon, until just browned, 3-4 minutes. ā¢ Add black beans, garlic paste and All-American spice blend and cook until fragrant, 1-2 minutes.
ā¢ Stir in the butter, water, passata and vegetable stock pot, until combined and slightly reduced, 1-2 minutes. ā¢ Season to taste.
ā¢ Spread tortilla pieces over a lined oven tray (donāt worry if they overlap). ā¢ Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. ā¢ Meanwhile, in a medium bowl, combine baby spinach leaves, tomato and a drizzle of white wine vinegar and olive oil. Season.
ā¢ Divide smokey black bean chilli between bowls. ā¢ Sprinkle over Cheddar cheese. ā¢ Top with spinach salsa and light sour cream. Tear over coriander. ā¢ Serve with tortilla chips. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ā¢ Divide American pork and black bean chilli between bowls. Sprinkle over Cheddar cheese. ā¢ Top with spinach salsa and light sour cream. Tear over coriander. ā¢ Serve with tortilla chips. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The smoky, warming chilli is a crowd-pleaser, though some found it mild or slightly sweet and added chilli flakes or extra warming spices for more depth.
- Ease of prep:Ā Quick and straightforward to pull together, making it a reliable choice for busy weeknights.
- Suggestions:Ā Adding sweet corn, chorizo, or a sprinkle of cumin are popular ways to boost the flavour; some also stirred the spinach directly into the chilli instead of making a separate salsa.
- Leftovers:Ā Several customers noted the chilli works well tucked into a wrap with salad, making it easy to enjoy the next day.
- Portions:Ā Some found the chilli mixture on the smaller side and suggest it works best as a generous serve rather than a light one.
