Express Tex-Mex Chicken, Chorizo & Bean Stew

Name: Express Tex-Mex Chicken, Chorizo & Bean Stew with Homemade Tortilla Chips & Silverbeet
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; ½ packet black beans; 1 packet mild chorizo; 1 packet silverbeet; 6 mini flour tortillas; 1 sachet Tex-Mex spice blend; 1 packet diced tomatoes with garlic & onion; 1 tsp brown sugar; ¼ cup water; 30 g butter; 1 packet Cheddar cheese; 1 packet chicken breast

with Homemade Tortilla Chips & Silverbeet

Get up to $200 off!

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.

Tags:

Kid Friendly

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

½ packet

black beans

1 packet

mild chorizo

1 packet

silverbeet

mini flour tortillas

1 sachet

Tex-Mex spice blend

1 packet

diced tomatoes with garlic & onion

1 packet

Cheddar cheese

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

30 g

butter

Nutritional Values

Energy (kJ)4482 kJ

Calories1071 kcal

Fat60.3 g

of which saturates25.3 g

Carbohydrate75.3 g

of which sugars20.4 g

Dietary Fibre13.5 g

Protein44.6 g

Sodium4534 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.

Little cooks: Take charge by rinsing the corn and black beans!

• 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, silverbeet, the brown sugar, black beans and water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter, stirring to combine. 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!