Tex-Mex Pulled Pork & Black Bean Nachos
with Guacamole, Jalapeños & Sour Cream
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.
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.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Avocado
1 packet
Black Beans
1 packet
Pickled Jalapeños
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
250 g
Pulled Pork
1
Brown Onion
1
Tomato
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Lime
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Finely chop tomato.
• Thinly slice brown onion.
• Slice lime into wedges.
• Slice mini flourtortillas 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
with salt and pepper.
• 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 the 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
Tex-Mex pulled pork topping, Cheddar cheese,
guacamole and light sour cream.
• Sprinkle with pickled jalapenos (if using). Serve
with any remaining lime wedges. Enjoy!
