HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Black Bean Tacos
Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

with Herby Corn Slaw & Plant-Based Aioli

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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 BasedQuickEasy Prep

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove


1 bag


1 packet

pickled jalapeños

1 tin




1 packet

tomato paste

1 tin

black beans

1 packet

mild chipotle sauce


1 bag

shredded cabbage mix

1 packet

plant-based aioli


mini flour tortillas

(ContainsSoy, GlutenMay be present Milk, Soy)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.