Picante Kidney Bean, Beef & Veggie Nachos
with Charred Corn Salad & Pickled Onions
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
We turned the best things about nachos (the beans) into something irresistible and it’s all thanks to our Mexican Fiesta spice blend. We’ve also added a fresh corn salsa and a dollop of plant-based mayo so you can enjoy an explosion of flavour with every bite.
Ingredients
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Red Kidney Beans
1
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
2
Red Onion
2
Garlic
1 tin
Sweetcorn
1 packet
Soffritto Mix
½
Cos Lettuce
2
Corn Chips
1
Hot Sauce
250 g
Beef Mince
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
½ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Finely chop garlic. Shred cos lettuce (see ingredients). Drain and rinse red kidney beans (see ingredients). Drain 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.
• While the tortillas are baking, 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. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with charred corn, lettuce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and soffritto until cooked through, 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. Add tomato paste, stirring until fragrant, 1 minute. • Stir in the water then lightly mash kidney beans until some of them have broken up and the sauce has thickened. Cook until slightly reduced, 1-2 minutes. Season to taste.
• Drain pickled onion. Divide nacho chips between plates. Spoon over Mexican kidney beans and beef. • Top nachos with pickled onion, charred corn salad and a dollop of plant-based mayo to serve. Enjoy!
