Mexican Chilli Bowl
with Mixed Beans and Crispy Tortilla Strips
You'll have some tortillas left over after today's recipe. Why not try making your own tortilla chips? Use the same method as the strips here but cut them into triangles instead and add any spices you fancy. Or what about trying sweet tortilla chips? Use sugar and a sprinkle of cinnamon to create a Mexican-inspired dessert!
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
Garlic Clove
1
Onion
1
Green Pepper
1
Red Pepper
1
Mixed Beans
1
Potato
½
Coriander
½
Lime
½
Mexican Spice
1.5
Smoked Paprika
1
Tomato Passata
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Sour Cream
(Contains Milk)
Not included in your delivery
½
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and boil your kettle. Peel and grate the garlic (or use a garlic press). Halve, peel and slice the onion into thin half moons. Halve, then remove the core from the green and red peppers and chop into roughly 1cm chunks. Drain and rinse the mixed beans in a colander. Peel and chop the potato into ½cm pieces. Roughly chop the coriander (stalks and all). Zest the lime, then cut into wedges for later.
Put a splash of oil in a large saucepan on medium heat. Add the onion. Cook gently until soft, 5 mins. Add the peppers and cook until slightly soft, 5 mins.
Add the potato and cook for another 2 mins. Stir in the garlic, fajita seasoning and smoked paprika. Stir and cook for 1 minute more. TIP: Some like it hot, but if that's not you just use less of the fajita spice blend. Next, add the mixed beans and tomato passata.
Add the vegetable stock pot together with the boiling water (amount specified in the ingredient list) and stir to dissolve. Bring the soup to a gentle simmer. Simmer until the potato is cooked, around 10-15 mins. Tip: The potato is cooked when you can easily slip a knife through.
Meanwhile, rub a very light coating of olive oil on both sides of each tortilla. Slice into long, 1cm wide strips. Season with salt and pepper, then place on a baking tray and cook on the middle shelf of your oven until really crispy, 4-5 mins. Watch them like a hawk as they’ll burn easily! Put the sour cream in a small bowl and add half the lime zest. Season with salt and black pepper. Taste and add more zest to your liking.
Just before serving, stir in half the coriander. Taste and season with salt and black pepper. Serve in bowls, topped with a dollop of zesty sour cream and a sprinkling of the remaining coriander. Put some crispy tortilla strips and a lime wedge on the side. TIP: Make sure you get plenty of the chunky veggies in each bowl so no one misses out! Get slurping!
