Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat.
198 Reviews
Cals 917 · Prot 29 · Carbs 133 · Fat 32
Vegan
30 min
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat.
198 Reviews
Cals 917 · Prot 29 · Carbs 133 · Fat 32
Vegan
Ingredients
Chilli
Black beans
240 Grams
Sweet corn kernels
122 Grams
White quinoa
100 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Fajita seasoning
10 Grams
Chipotle powder
2 Grams
Chopped tomatoes
400 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Marmite
11*15*
8 Grams
Toppings
Fresh coriander
15 Grams
Avocado
1 Piece
Lime
1 Piece
Salt
0.5 Tsp
Nachos
80 Grams
Allergens
*15 Celery, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3840 / 917
Fats (g)
32.3
of which saturated (g)
4.5
Carbohydrates (g)
133
of which sugars (g)
20.6
Fibers (g)
28.4
Proteins (g)
29.4
Salt (g)
2.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Drain the blackbeans and sweetcorn. Rinse the quinoa. Peel and finely chop the onion. Peel and mince the garlic. Chop the bell pepper. Chop the coriander leaves.
Tip!Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
2 Start
Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and cook for 5-6 min until softened. Add the garlic, tomatopaste, fajitaseasoning and a pinch of chipotle(spicy!) and cook for 1 min further.
3 Simmer
Add the quinoa, choppedtomatoes, measuredwater, stockcube, marmite, drained beans and corn to the pot. Reduce the heat, cover and simmer for 25 min until the quinoa has absorbed the water. Stir occasionally.
4 Avocado
Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add a squeeze of lime juice. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.
5 Serve
Once ready, stir most of the coriander through the chilli (reserve some for garnish!). Divide the chilli among bowls and top with a dollop of avocado and a sprinkle of coriander leaves. Serve the nachos to the side.