Chipotle Black Bean Tacos

Name: Chipotle Black Bean Tacos with Herby Corn Slaw & Plant-Based Aioli
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 onion; 2 clove garlic; 1 bag herbs; 1 packet pickled jalapeños; 1 tin sweetcorn; 1 carrot; 1 packet tomato paste; 1 tin black beans; 1 packet mild chipotle sauce; 1 bag shredded cabbage mix; 1 packet plant-based aioli; 1 drizzle white wine vinegar; 6 mini flour tortillas; 1 sachet Tex-Mex spice blend

with Herby Corn Slaw & Plant-Based Aioli

Get up to $200 off!

Transform black beans into something special by spiking them with our Tex-Mex spice blend and mild chipotle sauce. Stuff the bean mixture into warm flour tortillas, top with a creamy slaw (and some jalapeños if you'd like some heat), and dinner is done!

Tags:

Plant Based

•Easy Prep

Allergens:

Soy

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

2 clove

garlic

1 bag

herbs

1 packet

pickled jalapeños

1 tin

sweetcorn

carrot

1 packet

tomato paste

1 tin

black beans

1 packet

mild chipotle sauce

(Contains: Soy;)

1 bag

shredded cabbage mix

1 packet

plant-based aioli

mini flour tortillas

(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)

1 sachet

Tex-Mex spice blend

(May be present: Soy, Wheat, Gluten.)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2805 kJ

Fat27 g

of which saturates2.4 g

Carbohydrate72.7 g

of which sugars17.8 g

Protein21.3 g

Sodium2024 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop onion and garlic. Roughly chop herbs. Grate the carrot. • Drain the sweetcorn (see ingredients). • Heat a large frying pan over a high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return frying pan to a medium heat with a drizzle of olive oil. Cook onion and carrot, stirring, until tender, 3-4 minutes. • Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add black beans (including the liquid!) and mild chipotle sauce. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Lightly mash bean mixture with a fork or potato masher.

TIP: The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat.

TIP: The black bean liquid helps season and thicken the beans!

• While beans are cooking, combine corn, shredded cabbage mix and herbs. Add plant-based aioli and a drizzle of white wine vinegar. Season with salt, then toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed.

• Roughly chop pickled jalapeños (if using). • Fill each tortilla with a helping of chipotle black beans and corn-coriander slaw. • Sprinkle with jalapeños to serve.