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Tex-Mex Bean Tacos

Tex-Mex Bean Tacos

with Cheddar, Sour Cream & Tomato Salsa

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Need dinner on the table, double-quick? These Tex-Mex bean tacos have your name written all over them. They're full of flavour, filling and packed with veggies, and you can whip them up with one hand behind your back. Well, close enough!

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

carrot

1 tin

red kidney beans

(May be presentSoy)

1 unit

tomato

1 bunch

spring onion

1 sachet

Tex-Mex spice blend

1 packet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGluten)

1 unit

cos lettuce

1 block

Cheddar cheese

(ContainsMilk)

½ tub

sour cream

(ContainsMilk)

½ tin

sweetcorn

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat39 g
of which saturates14.4 g
Carbohydrate80.5 g
of which sugars15.2 g
Dietary Fibre0 g
Protein26.4 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Grate the carrot (unpeeled). Grate the Cheddar cheese. Roughly chop the cos lettuce. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans.

2

Finely chop the tomato. Thinly slice the spring onions. In a small bowl, combine the tomato, spring onion, vinegar, a drizzle of olive oil and a pinch of salt and pepper.

3

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, sweetcorn and red kidney beans and cook until softened, 4-5 minutes.

4

Add the Tex-Mex spice blend to the frying pan and cook, stirring, until coated and fragrant, 1 minute. Reduce the heat to medium, add the enchilada sauce and stir through until well combined, 1 minute. Season to taste with salt and pepper.

5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Take everything to the table. Build your tacos by adding a helping of chopped cos lettuce to the base of a tortilla. Top with the Tex-Mex beans, grated Cheddar cheese, sour cream (see ingredients list) and finish with the tomato salsa.