Tex-Mex Chicken, Chorizo & Black Bean Stew for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Gluten
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
The easiest way to eat more legumes? Simmer them with vibrant passata and Tex-Mex spices, then add chicken, chorizo and cheese! Scoop up the deliciousness with warm corn chips and you're very welcome. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 tin
sweetcorn
½ packet
black beans
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
silverbeet
½
lemon
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
½ packet
diced tomatoes with garlic & onion
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
chicken breast
1 packet
chocolate brownie mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
light cooking cream
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. Drain and rinse black beans (see ingredients). • Roughly chop mild chorizo and silverbeet. Cut chicken breast into 2cm chunks. • Slice lemon into wedges. Slice mini flour tortillas into quarters. • Spread mini flour tortillas over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken, chorizo and sweetcorn, stirring occasionally, until golden, 5-6 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Reduce heat to medium-high, then stir through Tex-Mex spice blend, diced tomatoes with garlic & onion, the brown sugar, black beans and water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter and silverbeet, stirring to combine, until spinach is wilted. Season with pepper.
TIP: The spice blend is mild, but use less if you're sensitive to heat!
• Divide Tex-Mex chicken, chorizo and black bean stew between bowls. • Sprinkle with Cheddar cheese. • Serve with tortilla chips and lemon wedges. Enjoy!
