Cheesy Mexican Kidney Bean & Veggie Nachos

Name: Cheesy Mexican Kidney Bean & Veggie Nachos with Charred Corn Salsa & Pickled Onions
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 6 Mini Flour Tortillas; 1 Carrot; 1 Capsicum; 2 clove Garlic; 1 Avocado; ½ packet Red Kidney Beans; 1 tin Sweetcorn; ½ Onion; ¼ cup white wine vinegar; 1 sachet Mexican Fiesta spice blend; ½ cup water; 1 packet tomato paste; 1 packet Plant-Based Mayo; 1 packet Cheddar cheese

with Charred Corn Salsa & Pickled Onions

Get up to $175 off

We turned the best things about nachos (the beans) into something irresistible and it’s all thanks to the Mexican flavoursand enchilada sauce. We've also added fresh corn salsa and a dollop of plant-based mayo so you can enjoy an explosion of flavour with every bite.

Tags:

Plant Based

•Spicy

Allergens:

Gluten(Wheat)

•Soy

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

Carrot

Capsicum

2 clove

Garlic

Avocado

½ packet

Red Kidney Beans

1 tin

Sweetcorn

Onion

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 packet

Cheddar cheese

(Contains: Milk; )

Not included in your delivery

olive oil

¼ cup

white wine vinegar

½ cup

water

Nutrition Values

Energy (kJ)2985 kJ

Calories714 kcal

Fat39.9 g

of which saturates7.6 g

Carbohydrate67.7 g

of which sugars18.1 g

Dietary Fibre19.6 g

Protein16.2 g

Sodium1473 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. Grate the carrot. Finely chop capsicum and garlic. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse red kidney beans. Drain the sweetcorn. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• While the tortillas are baking, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bow with charred corn, add avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum until tender, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, kidney beans and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add tomato paste, and cook stirring until fragrant, 1 minute. • Stir in the water then lightly mash kidney beans until some of them have broken up and the sauce has thickened. Cook until slightly reduced, 1-2 minutes. Season with salt and pepper.

• Drain pickled onion. Divide nacho chips between plates. • Top with Mexican kidney beans and veggies. • Top nachos with pickled onion, charred corn salsa and a dollop of plant-based mayo. Sprinkle with shredded Cheddar cheese. Enjoy!