Plant-Based Mince & Refried Black Beans Tacos

Name: Plant-Based Mince & Refried Black Beans Tacos Take your cooking skills to the next level!
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Mince; 1 Red Onion; 1 packet Black Beans; 1 Garlic; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 1 packet Mild Chipotle Sauce; 1 packet Mixed Salad Leaves; 1 Tomato; 1 sachet Tex-Mex Spice Blend; 1 Carrot; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

Take your cooking skills to the next level!

Recipe Development TeamUpdated on April 01, 2026

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Calories

895 kcal

Protein

42g protein

Preparation Time

30 minutes

Difficulty

Easy

Kid Friendly

Veggie

Allergens:

Gluten
Soy
Wheat
Milk
May contain traces of allergens
Gluten
Wheat
Milk
Soy

Here to challenge your inner chef, our ‘skill up’ recipes will take you from zero to hero. To expand your kitchen expertise, grab the food processor and whizz up a salsa - make it chunky or smooth to your preference! This DIY salsa is so tasty paired with beef brisket and refried beans - watch out, you’ll be on taco night duty every week!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

200 g

Plant-Based Mince

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

Red Onion

1 packet

Black Beans

Garlic

1 packet

Light Sour Cream

(Contains: Milk)

Mini Flour Tortillas

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

1 packet

Mild Chipotle Sauce

(Contains: Soy)

1 packet

Mixed Salad Leaves

Tomato

1 sachet

Tex-Mex Spice Blend

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

Carrot

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 tsp

brown sugar

Nutritional Values

Calories895 kcal

Energy (kJ)3750 kJ

Fat38.5 g

of which saturates17.4 g

Carbohydrate84.7 g

of which sugars19.9 g

Dietary Fibre23.3 g

Protein42 g

Sodium1810 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• 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!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based 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.