Premier Pulled Pork & Black Bean Nachos
with Guacamole, Jalapeños & Hot Sauce
- Milk
- Gluten
- Soy
- Sesame
- Macadamia
- Cashew
- Walnut
- Milk
- Fish
- Eggs
- Wheat
- Almond
- May contain traces of allergens
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 hot sauce for a well rounded and moreish meal that’s sure to become an unforgettable crowd favourite! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Avocado
1 packet
Black Beans
1
Brown Onion
2 packet
Cheddar Cheese
(Contains: Milk)
1 tin
Sweetcorn
1 packet
Enchilada Sauce
(May be present: Gluten, Soy, Sesame, Macadamia, Cashew, Walnut, Milk, Fish, Eggs, Wheat, Almond.)
1 packet
Light Sour Cream
(Contains: Milk)
1
Lime
1 packet
Pickled Jalapeños
250 g
Pulled Pork
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1 bag
Corn Chips
1
Hot Sauce
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Finely chop tomato.
• Thinly slice brown onion.
• Slice lime into wedges.
• Drain and rinse black beans.
• Drain sweetcorn.
Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!
• Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are “popping”
out.
• Meanwhile, slice avocado in half and scoop out
the 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 with salt and pepper.
Little cooks: Help mash the avocado!
• Meanwhile, return the frying pan to medium-high
heat with a drizzle of olive oil.
• Cook onion and black beans until tender, 4-5 minutes.
• 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 corn chips between plates. Top with pulled
pork topping, Cheddar cheese, guacamole and
light sour cream.
• Sprinkle with pickled jalapenos (if using).
• SPICY! Use less hot sauce if you’re sensitive to heat!
Drizzle over hot sauce.
• Serve with any remaining lime wedges. Enjoy!
Little cooks: Take charge and help build the nachos!
