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!
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.
mild chipotle sauce(ContainsSoy)
shredded cabbage mix
mini flour tortillas(ContainsSoy, GlutenMay be present Milk, Soy)
Tex-Mex spice blend(May be present Gluten)
white wine vinegar
• 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.