Plant-Based Mince Tacos & Crushed Tomato Salsa
with Refried Black Beans & Sour Cream
- Soy
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
Ingredients
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Red Onion
1 packet
Black Beans
1
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Mixed Salad Leaves
1
Tomato
1 sachet
Tex-Mex Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Carrot
Cooking Steps
• Roughly chop tomato. • Grate carrot. • Finely chop garlic and red onion. • Drain and rinse black beans. • In a small microwave-safe bowl, combine half the onion, a drizzle of vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency. • Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine.
TIP: Add a drizzle more vinegar, if this is to your taste!
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, beans and remaining onion until tender and the liquid is evaporated, breaking up with a spoon, until just browned, 4-5 minutes. • Add the butter, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. • Remove from heat then lightly crush beans with a fork. Stir through mild chipotle sauce. Cover to keep warm.
• Meanwhile, in a large bowl, combine mixed salad leaves, carrot and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Fill tacos with salad, plant-based mince and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!
