Tex-Mex Black Bean Tacos
with Corn-Coriander Slaw & Plant-Based Aioli
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
Transform black beans into something special by spiking them with our Tex-Mex spice blend and mild chipotle 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!
Ingredients
1
brown onion
2 clove
garlic
1 bag
coriander
1 packet
pickled jalapeños
1
carrot
1 tin
sweetcorn
1 tin
black beans
1 sachet
vegetable stock powder
½ packet
tomato paste
1 bag
shredded cabbage mix
1 packet
plant-based aioli
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop brown onion and garlic. Roughly chop coriander. Grate carrot. • Drain sweetcorn. Drain and rinse black beans. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium heat with a drizzle of olive oil. Cook onion and carrot, stirring, until tender, 3-4 minutes. • Add garlic, Tex-Mex spice blend and tomato paste (see ingredients) and cook until fragrant, 1 minute. Stir in black beans, the water and vegetable stock powder. Cook until thickened, 1-2 minutes. • Remove pan from heat. Lightly mash bean mixture with a fork or potato masher. Season to taste.
TIP: The spice blend is mild, but use less if you're sensitive to heat.
• While beans are cooking, add shredded cabbage mix and coriander to bowl with corn. Add plant-based aioli and a drizzle of vinegar. • Season with salt, then toss to coat. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed
• Roughly chop pickled jalapeños (if using). • Fill each tortilla with a helping of chipotle black beans and corn-coriander slaw. • Sprinkle with jalapeños to serve. Enjoy!
