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Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

with Corn Slaw & Garlic 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:QuickEasy PrepVeggie
Allergens:SoyEggGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsSoy)

1 bag

shredded cabbage mix

1 packet

garlic aioli

(ContainsEgg)

6

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)2817 kJ
Fat26.6 g
of which saturates3.2 g
Carbohydrate74.3 g
of which sugars19.1 g
Protein21.4 g
Sodium1942 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Finely chop onion and garlic. Roughly chop herbs. Grate the carrot. • Drain the sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels 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.

2

• Return frying pan to medium heat with a drizzle of olive oil. Cook onion and carrot, stirring, until tender, 3-4 minutes. • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. 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 with a fork or potato masher.

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

3

• While beans are cooking, combine corn, shredded cabbage mix and coriander. Add garlic 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

4

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