with Sour Cream & Cheddar
Pack tonight's chilli with loads of black beans and then ramp up the flavour with fragrant spices and passata. Top it with tasty sour cream and Cheddar cheese and dunk those tortilla chips for a meal that's sure to please.
Allergens
Utensils
Tags
Olive oil
Mini flour tortillas
6
Red onion
1
Capsicum
1
Carrot
1
Black beans
1 packet
Garlic paste
1 packet
All-American spice blend
1 sachet
Butter
20 g
Water
0.25 cup
Passata
1 packet
Cheddar cheese
1 packet
Light Sour Cream
1 packet
Coriander
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Finely chop red onion and capsicum. • Grate carrot. • Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, onion and capsicum, stirring, until tender, 2-3 minutes. • Add black beans, garlic paste and All-American spice blend and cook until fragrant, 1-2 minutes.
• Stir in the butter, water and passata, until combined and slightly reduced, 1-2 minutes. • Season to taste with salt and pepper.
• Spread tortilla pieces over a lined oven tray (don't worry if they overlap). • Drizzle with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.
• Divide smokey black bean chilli between bowls. • Sprinkle over Cheddar cheese. • Top with light sour cream. Tear over coriander. • Serve with tortilla chips. Enjoy!
3450
kJ
Energy (kJ)
825
kcal
Calories
32.1
g
Fat
16.5
g
of which saturates
90.3
g
Carbohydrate
25.5
g
of which sugars
20.5
g
Dietary Fibre
33.8
g
Protein
2043
mg
Sodium
