From the Tex-Mex seasoned black beans to the sweet and tangy charred pineapple and smokey slaw, this dish gives plant-based ingredients the attention they deserve.
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vegetable stock powder
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
plant-based smokey aioli(ContainsSoy)
Tex-Mex spice blend(May be present Gluten)
white wine vinegar
• Drain pineapple slices. • Heat a large frying pan over a high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan, then roughly chop. • Finely chop brown onion and garlic. Drain and rinse black beans.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook onion, until softened, 3-4 minutes. Add garlic, tomato paste and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, water and vegetable stock powder. Reduce heat to medium and simmer until thickened, 3-5 minutes. • Lightly crush beans. Add charred pineapple, stirring to combine. Season with salt and pepper to taste, then remove from heat.
• While beans are cooking, halve cherry tomatoes. Thinly slice cucumber into half-moons. • In a medium bowl, add tomatoes, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine slaw mix, plant-based smokey aioli and a drizzle of olive oil. Season to taste. Set aside. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Top each tortilla with slaw, Caribbean black beans and cucumber salsa. • Sprinkle with torn coriander to serve.