Chickpea-Beef Tacos & Avocado Salsa
with Naked Slaw & Plant-Based Smokey Aioli- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
With their mild nutty flavour, hearty chickpeas stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the beef and chickpea mixture is cooking, whip up the simple slaw - complete with plant-based smokey aioli for some creaminess.
Ingredients
1 tin
sweetcorn
1 packet
coriander
1
avocado
1 clove
garlic
1 packet
chickpeas
1
capsicum
1 sachet
All-American spice blend
1 packet
tomato paste
1 bag
slaw mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
plant-based aioli
1 packet
beef mince
Not included in your delivery
Olive Oil
½ cup
water
25 g
plant-based butter (for the sauce)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop coriander. Slice avocado in half, then scoop out the flesh and roughly chop. • Transfer coriander and avocado to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste. • Finely chop garlic. Drain and rinse chickpeas. Roughly chop capsicum into bite-sized chunks.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until softened, 4-5 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, 3-4 minutes. Drain oil from pan. Add garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash water if the mixture looks too thick). Stir through capsicum. Season to taste.
• While chickpeas are cooking, in a second medium bowl combine slaw mix, and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Spread each tortilla with plant-based smokey aioli. Top with slaw and smashed chickpeas, beef and capsicum mixture. • Top with avocado salsa to serve. Enjoy!
