Tex-Mex Pulled Pork & Black Bean Nachos

Name: Tex-Mex Pulled Pork & Black Bean Nachos with Guacamole, Jalapeños & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Cheddar Cheese; 1 packet Enchilada Sauce; 1 Avocado; 1 packet Black Beans; 1 packet Pickled Jalapeños; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 250 g Pulled Pork; 1 Brown Onion; 1 Tomato; 1 sachet Tex-Mex Spice Blend; 1 Lime; 1 drizzle olive oil

with Guacamole, Jalapeños & Sour Cream

Up to 180$ + Free Treats / Extras for Life

This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Soy

•Wheat

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

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Enchilada Sauce

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

Avocado

1 packet

Black Beans

1 packet

Pickled Jalapeños

1 packet

Light Sour Cream

(Contains: Milk;)

Mini Flour Tortillas

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

250 g

Pulled Pork

Brown Onion

Tomato

1 sachet

Tex-Mex Spice Blend

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

Lime

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories913 kcal

Energy (kJ)3820 kJ

Fat37.4 g

of which saturates15.2 g

Carbohydrate77.4 g

of which sugars15.2 g

Dietary Fibre20.5 g

Protein57 g

Cholesterol0 mg

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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.

• 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 until combined. Season to taste.

• 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!