Mexican Black Bean & Veggie Nachos
with Charred Corn Salsa & Plant-Based Mayo- Gluten(Wheat)
- Soy
We turned the best things about nachos (the crispy chips) into a side for this delectable black bean and veggie bowl so you can enjoy maximum crunch! We've also added fresh herbs and a dollop of plant-based sour cream so you can enjoy an explosion of flavour with every bite. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
carrot
1 stalk
celery
1
tomato
½ tin
black beans
1 tin
sweetcorn
1 packet
enchilada sauce
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 bag
coriander
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
10 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Grate the carrot. Finely chop celery and garlic. Roughly chop tomato. Drain and rinse black beans (see ingredients). Drain the sweetcorn. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
• 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. • Add tomato and a drizzle of olive oil and white wine vinegar to the bowl of charred corn. Season with salt and pepper and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic, black beans and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add enchilada sauce, the plant-based butter and a splash of water and cook until slightly reduced, 1-2 minutes.
• Divide nacho chips between plates. • Top with Mexican black beans and veggies. • Top with charred corn salsa and a dollop of plant-based mayo. • Tear over coriander to serve. Enjoy!
