Super Quick Tex-Mex Black Bean & Pork Tacos
with Creamy Slaw & Plant-Based Mayo
Transform black beans & pork 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Garlic Paste
1 packet
Black Beans
1 packet
Slaw Mix
1 packet
Coriander
1 packet
Pickled Jalapeños
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1 packet
Plant-Based Mayonnaise
1 packet
Tomato Paste
1 packet
Onion
1
Carrot
250 g
Pork Mince
Utensils
Cooking Steps
• Drain and rinse half the black beans. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, black beans, pre-chopped onion and carrot, breaking up with a spoon, until just browned, 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 deluxe slaw mix, plant-based aioli and a drizzle of the white wine vinegar. Season. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed though.
• Fill each tortilla with deluxe slaw and Tex-Mex pork & black beans. • Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!
