Mexican Kidney Bean & Beef Nachos

Name: Mexican Kidney Bean & Beef Nachos with Charred Corn Salsa & Plant-Based Mayo
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 6 Mini Flour Tortillas; 1 carrot; 2 clove garlic; 1 tin sweetcorn; ¼ cup white wine vinegar; 1 packet beef mince; 1 packet enchilada sauce; 1 packet Plant-Based Mayo; 1 bag coriander; 1 capsicum; ½ tin red kidney beans; ½ Brown Onion; ½ avocado; 1 sachet Mexican Fiesta spice blend; ½ cup water

with Charred Corn Salsa & Plant-Based Mayo

Get up to $175 off

We turned the best things about nachos (the beans and beef) into something irresistible and it’s all thanks to the Mexican flavours and 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.

The recent weather conditions across New Zealand have 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!

Allergens:

Gluten(Wheat)

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

carrot

2 clove

garlic

1 tin

sweetcorn

1 packet

beef mince

1 packet

enchilada sauce

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 bag

coriander

capsicum

½ tin

red kidney beans

Brown Onion

avocado

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ cup

white wine vinegar

½ cup

water

Nutrition Values

Energy (kJ)3878 kJ

Fat45.1 g

of which saturates15.3 g

Carbohydrate75.9 g

of which sugars20.4 g

Protein46.4 g

Sodium2214 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas 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, capsicum and beef mince, breaking up with a spoon, until just browned, 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. Lightly mash kidney beans until some of them have broken up and the sauce has thickened. Season with salt and pepper. Add enchilada sauce and the water and cook until slightly reduced, 1-2 minutes.

• Drain pickled onion. Divide nacho chips between plates. • Top with Mexican kidney beans and beef. • Top nachos with pickled onion, charred corn salsa and a dollop of plant-based mayo. • Tear over coriander to serve. Enjoy!