Ghostly Black Bean Chilli
with Devious Dippers and Avocado 'Goo'
Our Ghostly Black Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
1 carton(s)
Black Beans
1 unit(s)
Lime
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Avocado
20 grams
Chipotle Paste
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion.
Drain and rinse the black beans in a sieve. Zest and halve the lime.
Use a knife to cut a spooky face out of each tortilla, then place them onto a large baking tray and rub with a little oil. Season with salt, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and onion. Fry until just soft, 4-5 mins. Continue to stir while it cooks.
Once the veg has softened, add the chopped tomatoes, black beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
While your chilli simmers, bake the tortillas on the middle shelf of your oven until golden and crispy, 4-6 mins.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a medium bowl. Add a squeeze of lime juice, drizzle of oil and a pinch of salt and pepper, then mash with a fork.
Once thickened, stir the chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount) through the chilli until melted. Remove from the heat.
Share your ghoulish black bean chilli between your bowls, then drizzle over the avocado 'goo'.
Serve with the devious dippers for scooping.
Sprinkle over a pinch of lime zest to finish.
Enjoy!
