Tex-Mex Chicken, Chorizo & Black Bean Stew for Dinner
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Tex-Mex Chicken, Chorizo & Black Bean Stew for Dinner

Tex-Mex Chicken, Chorizo & Black Bean Stew for Dinner

with Classic Chocolate Self-Saucing Pudding for Dessert

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.

Tags:
Kid Friendly
Quick Prep
Super Quick
Allergens:
Gluten
Soy
Wheat
Milk

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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

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, Peanut, 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

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Nutritional Values

Energy (kJ)5053 kJ
Fat64.5 g
of which saturates27.1 g
Carbohydrate70 g
of which sugars20.7 g
Protein79.6 g
Sodium3550 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• Divide Tex-Mex chicken, chorizo and black bean stew between bowls. • Sprinkle with Cheddar cheese. • Serve with tortilla chips and lemon wedges. Enjoy!