Speedy Mexican Fiesta Black Bean Tacos

Name: Speedy Mexican Fiesta Black Bean Tacos with Avocado & Coriander Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 bag coriander; 1 unit lime; 1 unit avocado; 1 bag Cos Lettuce; 1 unit long red chilli; 1 tin black beans; 1 tub Greek-style yoghurt; 40 g butter; 1 sachet Mexican Fiesta spice blend; ⅓ cup water; 6 unit mini flour tortillas; 1 packet grated Cheddar cheese

with Avocado & Coriander Yoghurt

Get up to $200 off!

Fast, flavourful and fun – yes, we’re talking about tacos! These ones include spiced black beans, plus a scattering essential toppings including crunchy lettuce, creamy avocado and grated cheese. Time to start cooking!

Allergens:

Milk

•Gluten

•Soy

•Wheat

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

1 bag

coriander

1 unit

lime

1 unit

avocado

1 bag

Cos Lettuce

1 unit

long red chilli

1 tin

black beans

1 tub

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Mexican Fiesta spice blend

6 unit

mini flour tortillas

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

1 packet

grated Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

⅓ cup

water

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories3840 kcal

Fat54.2 g

of which saturates22.7 g

Carbohydrate81.2 g

of which sugars10 g

Dietary Fibre0 g

Protein30.5 g

Cholesterol0 mg

Sodium1990 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Sieve

•Medium Bowl

•Medium Non-Stick Pan

Cooking Steps

PDF

Roughly chop the coriander. Slice the lime into wedges. Thinly slice the avocado. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Drain and rinse the black beans.

In a medium bowl, combine the Greek yoghurt with 1/2 the chopped coriander and a squeeze of lime juice. Season with salt and pepper and mix well. Set aside.

In a medium frying pan, melt the butter with a drizzle of olive oil over a high heat. Add the black beans and cook for 2 minutes or until softened.

Reduce the heat to medium and add the Mexican Fiesta spice blend to the beans. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Cook for 30 seconds or until fragrant. Add the water to the beans and cook for 2-3 minutes or until the liquid has reduced. Remove the pan from the heat and add a dash more water if the beans look dry.

Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.

Bring everything to the table. Assemble the tacos by filling with the cos lettuce, spiced black beans, avocado and grated Cheddar cheese. Finish with a dollop of coriander yoghurt and garnish with the reserved coriander and long red chilli (if using). Serve with lime wedges.