We've packed this bake with classic Mexican flavours, with a spicy kick for those who want it! The rich black bean chilli gets topped with tender cubes of kumara plus a scattering of cheese. Plus, try our technique for sweet and smokey charred corn - one bite and you'll be hooked!
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Mexican Fiesta spice blend
vegetable stock powder
Preheat the oven 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm cubes. Place the kumara on the oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until just tender, 20 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the kumara is roasting, roughly chop the coriander. Grate the carrot (unpeeled) and courgette. Grate the Cheddar cheese. Drain the sweetcorn (see ingredients list). Drain and rinse the black beans. Bring a medium saucepan of salted water to the boil.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the black beans, grated carrot and courgette and cook until softened, 2 minutes. Add the Mexican Fiesta spice blend and stir until fragrant, 1 minute. SPICY! Use less of the spice blend if you're sensitive to heat.
Add the chopped tomatoes, brown sugar, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and stir through the butter. Season to taste with salt and pepper, then transfer to a medium baking dish. Top the bean mixture with the roasted kumara, then sprinkle with the Cheddar cheese. Bake until the cheese has melted and the bean mixture is bubbling, 10 minutes.
While the chilli is baking, wash out the frying pan and return to a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out.
Divide the Mexican black bean chilli and charred corn between plates. Sprinkle with the coriander and serve with the Greek yoghurt.