with Jalapeños, Slaw & ‘Aioli’
Transform pork mince and black beans into something special by spiking them with our Mexican Fiesta spice blend and sugo. 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!
Allergens
Utensils
Tags
Black beans
1 packet
Capsicum
1
Onion
1 packet
Garlic paste
1 packet
Pork mince
250 g
Mexican Fiesta spice blend
1 sachet
Tomato sugo
1 packet
Vegetable stock pot
1 sachet
Slaw mix
1 packet
Plant-based aioli
1 packet
Mini flour tortillas
6
Coriander
1 packet
Pickled jalapeños
1 packet
Olive oil
1 drizzle
Water
0.5 cup
White wine vinegar
1 drizzle
• 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 stock concentrate 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!
948
kcal
Calories
3970
kJ
Energy (kJ)
44.7
g
Fat
10
g
of which saturates
78.2
g
Carbohydrate
22.1
g
of which sugars
17.9
g
Dietary Fibre
50.9
g
Protein
0
mg
Cholesterol
2340
mg
Sodium
with Creamy Slaw, Kimchi & Crispy Shallots
