One-Pot Mexican Bean & Veggie Stew
with Cheddar Cheese & Corn Chips
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a Mexican flavoured soup! It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.
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
Ingredients
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy. )
1 sachet
Mexican Fiesta Spice Blend
1 tin
Diced Tomatoes with Garlic & Onion
2
Garlic
1 packet
Black Beans
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook soffritto mix and sweetcorn until tender, 6-7 minutes.
• Meanwhile, drain black beans. Finely chop garlic.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. To the pan with veggies, add garlic, Mexican Fiesta spice blend and black beans and cook until fragrant, 1-2 minutes.
• Stir in diced tomatoes with garlic & onion, vegetable stock powder and
the water and brown sugar until combined. Bring to the boil, then reduce
heat to medium. Simmer until slightly reduced, 2-3 minutes.
• Remove saucepan from heat and stir in the butter. Season to taste with salt
and pepper.
• Divide Mexican black bean and veggie soup between bowls.
• Sprinkle over shredded Cheddar cheese.
• Serve with corn chips. Enjoy!
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