Tex-Mex Pulled Pork & Black Bean Nachos

Name: Tex-Mex Pulled Pork & Black Bean Nachos with Guacamole, Pickled Jalapeños & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tomato; 1 brown onion; ½ lime; 6 mini flour tortillas; 1 packet black beans; 1 tin sweetcorn; 1 packet Cheddar cheese; 1 avocado; 1 packet pulled pork; 1 sachet Tex-Mex Spice Blend; 1 packet enchilada sauce; 1 packet Light Sour Cream; 1 packet pickled jalapeños

with Guacamole, Pickled Jalapeños & Sour Cream

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Nachos will never be the same after you've up scooped up this rich, mouth-watering filling on some crisp tortilla chips. Pulled pork packed with veggies and a subtle spike of heat pairs perfectly with creamy guacamole and sour cream for a wellrounded and moreish meal that's sure to become an unforgettable crowd favourite!

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

brown onion

lime

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

black beans

1 tin

sweetcorn

1 packet

Cheddar cheese

(Contains: Milk;)

avocado

1 packet

pulled pork

1 sachet

Tex-Mex Spice Blend

(May be present: Soy, Wheat, Gluten.)

1 packet

enchilada sauce

(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

pickled jalapeños

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4288 kJ

Calories1025 kcal

Fat46.8 g

of which saturates17.2 g

Carbohydrate87.7 g

of which sugars22.2 g

Dietary Fibre27.7 g

Protein50.1 g

Sodium2032 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop tomato. Thinly slice brown onion. Slice lime into wedges. • Slice mini flour tortillas into quarters. • Drain and rinse black beans. Drain sweetcorn. Grate Cheddar cheese.

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a generous squeeze of lime juice and a drizzle of olive oil until smooth. • Stir in tomato and charred corn, until combined. Season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Spread tortillas over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 5-8 minutes.

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and black beans, until tender, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add pulled pork and Tex-Mex spice blend, and cook, stirring, until fragrant, 1-2 minutes.

• To pan, add enchilada sauce with a splash of water, and cook until bubbling, 1-2 minutes. Season to taste.

• Divide tortilla chips between plates. Top with Mexican pulled pork topping, cheese, guacamole and light sour cream. • Sprinkle with pickled jalapenos (if using). Serve with any remaining lime wedges. Enjoy!