Meal Kit

Texas-Style Corn Chip Pie

With Tomatoes, Black Beans, and Home-made Corn Chips

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Nachos, tacos, and chili collide in a mouth watering taste-plosion! Our vegetarian spin on this iconic Lone Star state dish is loaded with black beans, tomatoes, corn, green onions and jalapeños piled on home-made corn chips and finally topped with shredded cheese and sour cream. The Texas sized flavor is so big you can hang your hat on it.

In Your Box (serves 2)

  • 15½ oz. Canned Black Beans
  • 14 oz. Diced Tomatoes, Canned
  • 1 Avocado
  • 1 Red Bell Pepper
  • 3 oz. Corn Kernels
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • 2 Green Onions
  • Info
    1 oz. Cheddar Cheese, Shredded
  • 6 6" Corn Tortillas
  • 4 tsp. Dark Chili Powder

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Line a baking sheet with foil. Rinse all produce and herbs. Slice green onion thinly on the bias (45 degree angle.) Stem, seed and remove white membrane from red bell pepper. Cut into 1" dice. Stem, seed, remove white membrane and mince jalapeño. Drain and rinse black beans.

    Halve avocado, remove seed, scoop flesh from skin and cut into 1" dice. Cut tortillas into 1"x 2" rectangles.

  2. 2

    Make the Corn Chips

    In a mixing bowl, combine cut tortillas, 1 Tbsp. olive oil, half the chili powder and 1/2 tsp. salt. Mix until chips are coated. Spread chips on a prepared baking sheet and bake until crispy and browned, about 8-10 minutes. Remove from oven and set aside.

  3. 3

    Saute the Vegetables

    Warm a medium saute pan over medium-high heat. When pan is hot, add 1 tsp. olive oil, green onions (reserving a bit for garnish), red bell pepper, jalapeño (to taste), and remaining chili powder (to taste). Cook until vegetables soften, about 4-6 minutes. Season with salt and pepper.

  4. 4

    Finish the Chilis

    Measure and add 1 1/2 cups of the canned tomatoes, with their juice and 1 cup of the drained black beans to pan with vegetables. Stir and add more tomatoes or beans if desired. Cook until tomatoes break down and thicken, about 10 minutes. Add corn to pan and season with salt and pepper and cook until heated through, 1-2 minutes.

  5. 5

    Plate the Dish

    Place a serving of tomato and black bean mixture in the center of a plate. Arrange corn chips and avocado on the plate. Sprinkle with cheese, reserved green onions, and top with a dollop of sour cream.

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