Transform black beans into something special by spiking them with our Tex-Mex spice blend and tomato 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!
The quantities provided above are averages only.
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.
1 packet
Garlic Paste
1 packet
Black Beans
1 packet
Coriander
1 packet
Pickled Jalapeños
6
Mini Flour Tortillas
1
Carrot
1 sachet
Vegetable Stock Pot
1 sachet
Tex-Mex Spice Blend
1 packet
Plant-Based Aioli
1 packet
Tomato Paste
1 packet
Slaw Mix
1
Brown Onion
1 drizzle
white wine vinegar
½ cup
water
1 drizzle
olive oil
• Drain and rinse black beans. • Grate carrot. • Thinly slice brown onion.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook black beans, onion and carrot, stirring, until tender, 3-4 minutes. • Reduce heat to medium-high and add garlic paste, Tex-Mex spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in the water and vegetable stock powder until slightly thickened, 1-2 minutes. Remove pan from heat. Lightly mash bean mixture with a fork or potato masher. Season to taste.
• Meanwhile, in a large bowl, combine slaw mix, plant-based aioli and a drizzle of white wine vinegar. Season. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with slaw and Tex-Mex black beans. • Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!