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.
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
6 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 tin
red kidney beans
1 unit
carrot
1 unit
onion
1 sachet
Mexican Fiesta spice blend
⅔ tin
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bunch
coriander
1 unit
avocado
1 packet
sour cream
(Contains Milk; )
½ unit
lemon
1 unit
capsicum
2 clove
garlic
olive oil
¼ cup
warm water
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).
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!
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.
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.
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.
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.