Mexican Kidney Bean & Veggie Nachos
with Charred Corn Salsa & Plant-Based Mayo
We turned the best things about nachos (the beans) 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.
This recipe is under 650kcal per serving.
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!
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
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
carrot
1
capsicum
2 clove
garlic
½
avocado
½ tin
red kidney beans
1 tin
sweetcorn
½
Brown Onion
1 packet
enchilada sauce
1 packet
Plant-Based Mayo
(Contains Soy; )
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
¼ cup
white wine vinegar
½ cup
water
Nutrition Values
Utensils
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 (see ingredients) in half, scoop out flesh and roughly chop. Drain and rinse red kidney beans (see ingredients). 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 bowl 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 and capsicum until tender, 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 veggies. • Top nachos with pickled onion, charred corn salsa and a dollop of plant-based mayo. • Tear over coriander to serve. Enjoy!