
1
Tomato
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
2
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
Brown Onion
1 packet
Slaw Mix
1 tin
Pineapple Slices
1 packet
Black Beans
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1 packet
Tomato Paste
1
Cucumber
1 sachet
Vegetable Stock Powder
• Drain pineapple slices. Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. • Meanwhile, finely chop brown onion and garlic. Drain and rinse black beans. Set aside. • Transfer charred pineapple to a chopping board. Roughly chop, then set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 3-4 minutes. Add garlic, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. • Add black beans, the water and vegetable stock powder (see ingredients). Reduce heat to medium and simmer until thickened, 3-5 minutes. • Lightly crush beans. Season to taste, then remove from heat.
• While the beans are cooking, thinly slice tomato into wedges. Slice cucumber into thin sticks. • In a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • In a large bowl, combine slaw mix, plant-based smokey aioli and a drizzle of olive oil. Season to taste.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Fill each tortilla with smokey slaw and Caribbean-spiced black beans. Top with cucumber salsa and charred pineapple. Tear over coriander to serve. Enjoy!