One good way to beat the chill? Channel the flavours of Mexico into a hearty soup with black beans and rainbow veggies. A pinch of chilli flakes, some warm tortilla chips and Mexican-style spices bring a summery warmth that'll make you feel toasty inside.
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vegetable stock powder
mini flour tortillas(ContainsGluten)
garlic & herb seasoning
Mexican Fiesta spice blend
• Preheat oven to 200°C/180°C fan-forced. Drain sweetcorn (see ingredients). Drain and rinse black beans. Finely chop red onion, garlic and celery. Roughly chop silverbeet and coriander. Thinly slice carrot into half-moons. • Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don't worry if they overlap). Add a drizzle of olive oil and a pinch of chilli flakes (if using), then season with salt. Bake until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• While tortillas are baking, heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook onion, celery and carrot, stirring, until slightly softened, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute.
TIP: Cover the frying pan with a lid if the corn kernels are "popping" out.
TIP: Add a dash of water to saucepan to help speed up veggie cooking process.
• Add silverbeet, chopped tomatoes, vegetable stock powder, black beans, the water, brown sugar and a pinch of chilli flakes (if using) to veggies. Cook, stirring, until slightly thickened 5-6 minutes. • Add plant-based butter and 1/2 the coriander and stir until melted, 1 minute.
• Divide Mexican black bean soup between bowls. • Top with charred corn and remaining coriander. • Serve with chilli tortilla chips.