Speedy Mexican Bean Nachos

Name: Speedy Mexican Bean Nachos with Homemade Chips & Guac
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 6 unit mini flour tortillas; 1 tin red kidney beans; 1 unit carrot; 1 unit zucchini; 1 sachet Mexican Fiesta spice blend; 1 sachet tomato paste; ¼ cup warm water; 1 packet Cheddar cheese; 1 bunch coriander; 1 unit avocado; 1 tub Greek-style yoghurt

with Homemade Chips & Guac

Up to 180$ + Free Treats / Extras for Life

The Speedy Gonzalez of weeknight dinners, this simple nacho dish is the greatest hits of delicious Mexican ingredients. From gooey cheese to homemade tortilla chips, tasty beans to good old avo, we dare you not to love it.

Tags:

Veggie

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

6 unit

mini flour tortillas

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

1 tin

red kidney beans

1 unit

carrot

1 unit

zucchini

1 sachet

Mexican Fiesta spice blend

1 sachet

tomato paste

1 packet

Cheddar cheese

(Contains: Milk;)

1 bunch

coriander

1 unit

avocado

1 tub

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

warm water

Nutritional Values

per serving

Calories3770 kcal

Fat51.6 g

of which saturates13.8 g

Carbohydrate68.7 g

of which sugars14.6 g

Protein29.5 g

Sodium1590 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Sieve

•Baking Paper

•Baking Tray

•Fork

•Medium Non-Stick Pan

•Lid

•Medium Bowl

•Spoon

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Slice the mini flour tortillas into 3 cm wedges. Drain and rinse the red kidney beans. Grate the carrot (unpeeled). Grate the zucchini.

Arrange the tortilla wedges in a even layer over the oven tray lined with baking paper. TIP: Spread them over two trays if you need more space! Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Transfer to the oven to bake for 5 minutes, or until golden.

While the tortillas are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the kidney beans, carrot, zucchini and Mexican Fiesta spice blend and cook, stirring, for 2-3 minutes or until softened. Stir through the tomato paste and warm water (see ingredients list). Simmer for 1-2 minutes, or until the sauce has thickened. TIP: Add a dash of water if the beans seem dry. Mash the kidney beans slightly with a fork.

Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook for 2-3 minutes, or until the cheese has melted.

While the beans are cooking, finely chop the coriander leaves. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper.