Tex-Mex Chicken & Black Bean Loaded Fries with Cheddar Cheese, Pickled Jalapeños & Sour Cream
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Tex-Mex Chicken & Black Bean Loaded Fries with Cheddar Cheese, Pickled Jalapeños & Sour Cream

Tex-Mex Chicken & Black Bean Loaded Fries with Cheddar Cheese, Pickled Jalapeños & Sour Cream

Shortcut ingredients | <5 min prep | Quick assembly

Super tender, already slow-cooked chicken breast is the MVP in this failproof recipe, with the pre-cut fries coming in at a close second. Finish the chicken in the oven with all the Tex-Mex fixins (including our passta to bring them all together) and you'll be serving up a solid dinner before you know it.

Quick Prep

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


Serving amount

1 tin


1 bag

Potato Fries

1 sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

(Contains Milk;)



1 packet

black beans

1 packet

slow-cooked chicken breast

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 box


1 packet

Light Sour Cream

(Contains Milk;)

1 packet

pickled jalapeños

1 bag


Not included in your delivery

olive oil

¼ cup


1 tsp

brown sugar


Nutritional Values

Energy (kJ)3440 kJ
Fat26.5 g
of which saturates14 g
Carbohydrate75.2 g
of which sugars19 g
Protein58.1 g
Sodium2202 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Baking Dish



• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with Tex-Mex spice blend and season with salt. Toss to coat. • Bake fries, until almost tender, 15-20 minutes. • Remove fries from oven, then top with corn and half the Cheddar cheese. Return to oven and bake until golden, a further 5 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.


• Meanwhile, thinly slice capsicum. • Drain and rinse black beans. • Drain slow-cooked chicken breast, then shred using two forks. • To the baking dish, add capsicum, a drizzle with olive oil and season with salt. Roast until slightly tender, 15 minutes. • Remove baking dish from oven and add black beans, shredded chicken, garlic & herb seasoning, baby spinach leaves, passata, the water and brown sugar. Gently stir to combine. Sprinkle over remaining Cheddar cheese. • Bake until topping is warmed through and cheese is melted, 8-10 minutes.


• Divide fries between plates. Top with Tex-Mex chicken and black beans, spooning over any extra sauce from the baking dish. • Top with light sour cream and pickled jalapeños (if using). • Tear over coriander leaves to serve. Enjoy!

TIP: Jalapeños are a bit spicy. Add less if you're sensitive to heat, or leave them out, if you prefer!