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Speedy Mexican Bean Nachos

Speedy Mexican Bean Nachos

with Tortilla Chips & Avo Smash

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

Allergens:GlutenSoyMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 tin

black beans

1 unit

capsicum

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

coriander

1 unit

avocado

1 packet

sour cream

(ContainsMilk)

½ unit

lemon

1 unit

brown onion

2 clove

garlic

1 unit

zucchini

Not included in your delivery

tbs

olive oil

¼ cup

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3430 kJ
Fat40.9 g
of which saturates15.4 g
Carbohydrate82.4 g
of which sugars18.5 g
Dietary Fibre0 g
Protein29.3 g
Cholesterol0 mg
Sodium1800 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into 3cm wedges. Thinly slice the brown onion. Roughly chop the capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the black beans. Grate the zucchini.

2

Place the tortilla wedges on two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes.

3

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. While the tortillas are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and capsicum and cook, stirring often, until softened, 3-4 minutes. Add the black beans and zucchini and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend and cook, stirring, until fragrant, 1-2 minutes.

4

Stir through the tomato paste and warm water. Simmer until the sauce has thickened, 1-2 minutes. Mash the kidney beans slightly with a fork. Add a splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.

5

While the bean mixture is cooking, finely chop the coriander. Cut the lemon (see ingredients list) into wedges. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add a squeeze of lemon juice and 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper.

TIP: Seasoning is key in the avo smash, so taste it and season with more lemon juice, salt or pepper if needed.

6

Divide the tortilla chips and bean mixture between plates and top with sour cream and the avo smash. Sprinkle with the remaining coriander. Serve with any remaining lemon wedges.