6 white tortilla wraps<span class="strong">†</span>
1 courgette
40g cheddar cheese<span class="strong">†</span>
1 tsp cumin seeds
1 tsp smoked paprika
1/2 tsp cayenne pepper
5g coriander
1 can of tomato frito (200g)
1 chipotle paste sachet (20g)
100g soured cream<span class="strong">†</span>
1 can of black beans (400g)
Typical Values
per 100g
per serving
Energy
517 kJ 124 kcal
3111 kJ 743 kcal
Fat of which saturates
4.6 g 2.4 g
27.8 g 14.5 g
Carbohydrate of which sugars
15.3 g 3.9 g
92 g 23.2 g
Fibre
1.6 g
9.6 g
Protein
4.2 g
25.5 g
Salt
0.36 g
2.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Peel and finely dice the red onion[s]
Heat a large, wide-based pot (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften
2
Meanwhile, boil a kettle
Top, tail and dice the courgette[s]
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Peel and finely chop (or grate) the garlic
3
Once the onion has softened, increase the heat to medium-high and add the diced courgette, red pepper, smoked paprika, cumin seeds, cayenne pepper (can't handle the heat? Go easy!) and chopped garlic with a pinch of salt
Give everything a good mix up and cook for 6-7 min further or until the vegetables have started to soften
4
Whilst the vegetables are softening, dissolve the chipotle paste and a pinch of sugarin 550ml [1L]boiled water – this is your spicy stock
5
Brush the tortillas lightly with olive oil
Chop the tortillas into triangle shapes (layer them up to speed up the process!)
Add the tortilla triangles to a baking tray (you may need two trays!) with a pinch of salt
Give everything a good mix up and put the tray in the oven for 6-8 min or until golden and crisp – these are your tortilla chips
6
Drain and rinse the black beans
Add the black beans, tomato frito and spicy stock to the pot and cook for 6-8 min or until the soup has thickened slightly – this is your warming Mexican soup
7
While the soup is cooking, grate the cheddar cheese
Chop the coriander finely, including the stalks
8
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