HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Beef & Black Bean Chilli Nachos
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Caribbean Beef & Black Bean Chilli Nachos

Caribbean Beef & Black Bean Chilli Nachos

with Cucumber Salsa & Cheddar

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We turned the best things about nachos (the crispy chips) into a side for this delectable chilli so you can enjoy maximum crunch! We've also added cucumber salsa and Cheddar cheese so you can enjoy an explosion of flavour with every bite.

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1

onion

1

carrot

½ tin

black beans

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

1 packet

tomato paste

2 cube

beef stock

6

mini flour tortillas

(ContainsGluten)

1

cucumber

1

tomato

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3079 kJ
Fat27 g
of which saturates12.2 g
Carbohydrate69.7 g
of which sugars17.2 g
Protein48 g
Sodium2932 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic. Finely chop the brown onion. Grate the carrot. Drain and rinse the black beans (see ingredients).

2

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.

3

Add the mild Caribbean jerk seasoning to the beef and cook until fragrant, 1 minute. Add the tomato paste, water, black beans and beef stock. Stir to combine, then reduce the heat to low and simmer until slightly thickened, 5-10 minutes. Season to taste.

4

While the chilli is cooking, slice the mini flour tortillas into wedges. Spread the tortillas out evenly on a lined oven tray (don't worry if they overlap slightly). Drizzle (or spray) with olive oil, then season with salt and pepper. Bake until lightly golden, 8-10 minutes.

5

While the tortilla chips are baking, finely chop the cucumber. Roughly chop the tomato. In a medium bowl, add the tomato, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil, then season. Toss to combine.

6

Divide the Caribbean beef and black bean chilli between bowls. Top with the cucumber salsa and shredded Cheddar cheese. Serve with the tortilla chips.