Ghostly Black Bean Chilli

Name: Ghostly Black Bean Chilli with Devious Dippers and Avocado 'Goo'
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Red Onion; 1 carton(s) Black Beans; 1 unit(s) Lime; 6 unit(s) Plain Taco Tortillas; 1 carton(s) Finely Chopped Tomatoes; 28 grams Red Wine Stock Paste; 1 unit(s) Avocado; 20 grams Chipotle Paste; 1 tsp Sugar; 50 milliliter(s) Water for the Sauce; 20 grams Butter

with Devious Dippers and Avocado 'Goo'

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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!

Tags:

New

•Family Friendly

•Veggie

•Spicy

Allergens:

Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: 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

Energy (kJ)3278 kJ

Energy (kcal)784 kcal

Fat32.6 g

of which saturates10 g

Carbohydrate98.1 g

of which sugars25.6 g

Dietary Fibre23.2 g

Protein22.3 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Sieve

•Baking Tray

•Large Frying Pan

•Medium Bowl

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.