Caribbean Beef & Black Bean Chilli Nachos
with Cucumber Salsa & Cheddar
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.
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
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
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).
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.
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.
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.
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.
Divide the Caribbean beef and black bean chilli between bowls. Top with the cucumber salsa and shredded Cheddar cheese. Serve with the tortilla chips.