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: Milk, Soy)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
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: Milk, Peanuts, Sesame, Soy, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's rich taste. Some added extra chilli for more heat, while others found it family-friendly.
- Ease of prep: Customers praised the quick and easy preparation, making it suitable for weeknight dinners.
- Suggestions: Consider reducing the chorizo amount and increasing other ingredients for better balance.
- Leftovers: The stew works well for weekday lunches and pairs nicely with eggs on toast the next morning.
- Portions: Diners found the meal filling with decent-sized servings, offering good value for money.
