Mexican Black Bean Chilli

Name: Mexican Black Bean Chilli with Cheesy Kumara Topping & Charred Corn
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 unit Kumara; 1 unit courgette; ½ tin sweetcorn; 1 bunch coriander; 1 unit carrot; 1 tin black beans; 1 sachet Mexican Fiesta spice blend; 1 tin chopped tomatoes; 1 tsp brown sugar; 1 cube vegetable stock powder; 20 g butter; 1 block Cheddar cheese; 1 packet Greek-Style Yoghurt

with Cheesy Kumara Topping & Charred Corn

Get up to $175 off

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!

Allergens:

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

Kumara

1 unit

courgette

½ tin

sweetcorn

1 bunch

coriander

1 unit

carrot

1 tin

black beans

1 sachet

Mexican Fiesta spice blend

1 tin

chopped tomatoes

1 cube

vegetable stock powder

1 block

Cheddar cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Calories2730 kcal

Fat30.8 g

of which saturates9.1 g

Carbohydrate83.6 g

of which sugars30.8 g

Protein31.7 g

Sodium2190 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

•Chopping board

•Knife

•Baking Dish

•Grater

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

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.