Tex-Mex Black Bean Tacos
with Corn-Coriander Slaw & Plant-Based Aioli- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
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!
Ingredients
1
brown onion
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
plant-based aioli
1 packet
black beans
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
shredded cabbage mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Plant-based Grated Cheese
1 bag
coriander
Not included in your delivery
olive oil
½ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop brown onion and garlic. • Grate carrot. • Drain sweetcorn. • Drain and rinse black beans.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion, carrot and corn, stirring, until starting to brown, 4-5 minutes. • Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add 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 the beans are cooking, in a medium bowl, combine shredded cabbage mix, plant-based aioli and a drizzle of the white wine vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with slaw and Tex-Mex black beans. • Sprinkle with plant-based grated cheese and tear over coriander to serve. Enjoy!
