Spicy Cheesy Chili with Beef Mince and Citrusy Courgette Salsa
with jalapeños and No Fairytales carrot tortillas- Melk (inclusief lactose)
- Gluten
- Tarwe
- Ei
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
- May contain traces of allergens
This recipe provides 270 grams of vegetables per portion.
Ingredients
½ piece
Courgette
½ piece
Red onion
½ piece
Bell Pepper
½ pack
Black beans
½ sachet(s)
BBQ spice rub
10 g
Chipotle paste
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ piece
Lime
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1.25 piece
No Fairytales carrot tortilla
(Contains: Gluten, Tarwe)
½ piece
Jalapeño
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Roughly dice the courgette.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 6 - 8 minutes, or until evenly browned. Season with salt and pepper, remove from the pan and set aside.
- In the meantime, chop the onion into half rings.
- Chop the bell pepper into strips.
Tip: You will heat the tortillas in the oven later on, however you can alternatively use a frying pan if preferred.
- Drain and rinse the black beans.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat.
- Add the BBQ spice rub, bell pepper, chipotle paste and half of the onion and fry for 4 - 5 minutes.
- Add the minced beef and fry for a further 3 minutes, separating it as you do so.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- In the meantime, cut half of the lime into wedges and juice the rest into a small bowl.
- Transfer the courgette, the rest of the onion, the lime juice, and the honey to a tall container and blend it into a salsa using an immersion blender.
- Add the black beans to the chili and stir in the cream cheese.
- Stir in half of the salsa and add a splash of water if necessary, then season with salt and pepper to taste.
- Stir in the grated cheese and let the chili thicken for 3 - 4 minutes.
- Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
- Serve the cheesy chili with the tortillas and drizzle the rest of the courgette salsa over the dish.
- Cut the jalapeño into slices.
- Top with the jalapeño slices and squeeze the rest of the lime wedges over the dish as preferred.
