Tex-Mex Pulled Pork & Black Bean Nachos
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Tex-Mex Pulled Pork & Black Bean Nachos

Tex-Mex Pulled Pork & Black Bean Nachos

with Guacamole, Pickled Jalapeños & Sour Cream

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

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

1

tomato

1

brown onion

½

lime

6

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;)

1

avocado

1 packet

pulled pork

1 sachet

Tex-Mex Spice Blend

1 packet

enchilada sauce

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

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

pickled jalapeños

Not included in your delivery

olive oil

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

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

6
6

• 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!

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