Tex-Mex Bean Tacos

Name: Tex-Mex Bean Tacos with Cheddar, Sour Cream & Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 unit red capsicum; 1 tin red kidney beans; 1 unit tomato; 1 bag coriander; 1 tsp vinegar (white wine or red wine); 1 sachet Tex-Mex spice blend; 1 packet enchilada sauce; 6 unit mini flour tortillas; 1 bag Chopped Cos Lettuce; 1 packet Cheddar cheese; 1 packet sour cream

with Cheddar, Sour Cream & Tomato Salsa

4.1

(379)

Get up to $230 off

Need dinner on the table, double-quick? These Tex-Mex bean tacos have your name written all over them. They're full of flavour, filling and packed with veggies, and you can whip them up with one hand behind your back. Well, close enough!

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

1 unit

red capsicum

1 tin

red kidney beans

1 unit

tomato

1 bag

coriander

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

6 unit

mini flour tortillas

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

1 bag

Chopped Cos Lettuce

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

sour cream

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

Nutritional Values

per serving

Calories2660 kcal

Fat26.9 g

of which saturates12.4 g

Carbohydrate67 g

of which sugars14.6 g

Protein24.4 g

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

Cooking Steps

1

Chop the red capsicum into 1cm chunks. Drain and rinse the red kidney beans.

2

Finely chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, vinegar, a drizzle of olive oil and a pinch of salt and pepper.

3

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red capsicum and cook, stirring, until softened, 4-5 minutes.

4

Add the red kidney beans and Tex-Mex spice blend to the frying pan and cook, stirring, until coated and fragrant, 1 minute. Reduce the heat to medium, add the enchilada sauce and stir through until well combined, 1 minute. Season to taste with salt and pepper.

5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Take everything to the table. Build your tacos by adding a helping of chopped cos lettuce to the base of a tortilla. Top with the Tex-Mex beans, shredded Cheddar cheese, sour cream and finish with the tomato salsa.