Plant-Based Mince & Refried Black Beans Tacos
Take your cooking skills to the next level!
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
200 g
Plant-Based Mince
(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)
1
Red Onion
1 packet
Black Beans
1
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, 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: Gluten, Wheat, Soy.)
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
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!
• 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.
• Fill tacos with salad, plant-based mince and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!
