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Speedy Mexican Bean Nachos

Speedy Mexican Bean Nachos

with Tortilla Chips & Avo Smash

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The Speedy Gonzales of weeknight dinners, this simple nacho dish is the greatest hit of delicious Mexican ingredients. From gooey cheese to homemade tortilla chips, tasty beans to good old avo, we dare you not to love it.

Allergens:GlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

6 unit

mini flour tortillas

(ContainsGluten)

1 tin

red kidney beans

1 unit

carrot

1 unit

brown onion

1 sachet

Mexican Fiesta spice blend

⅔ tin

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 unit

avocado

1 packet

sour cream

(ContainsMilk)

½ unit

lemon

1 unit

capsicum

2 clove

garlic

Not included in your delivery

olive oil

¼ cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3340 kJ
Fat40.6 g
of which saturates15.4 g
Carbohydrate71.7 g
of which sugars19.4 g
Dietary Fibre0 g
Protein27.1 g
Cholesterol0 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into 3cm wedges. Thinly slice the brown onion. Roughly chop the red capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans. Grate the carrot (unpeeled).

2

Place the tortilla wedges over two oven trays lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: Keep an eye on them. You want them crisp, but not burnt!

3

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. While the tortillas are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and capsicum and cook, stirring often, until softened, 3-4 minutes. Add the kidney beans and carrot and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend and cook, stirring, until fragrant, 1-2 minutes.

4

Stir through the tomato paste (see ingredients list) and warm water. Simmer until the sauce has thickened, 1-2 minutes. Mash the kidney beans slightly with a fork. TIP: Add a splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.

5

While the bean mixture is cooking, finely chop the coriander. Cut the lemon (see ingredients list) into wedges. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add a squeeze of lemon juice and 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste the avo smash and season with more salt, pepper or lemon juice if needed.

6

Divide the bean mixture and tortilla chips between plates and top with sour cream and the avo smash. Sprinkle with the remaining coriander. Serve with the remaining lemon wedges.