• Drain and rinse black beans.
• Thinly slice capsicum. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook sliced onion and capsicum, stirring, 3-5 minutes. 
• Add black beans and cook until veggies are tender, 3-4 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Reduce heat to 
medium-high and add garlic paste, Mexican Fiesta spice blend and tomato 
sugo. 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 with salt and pepper.

• Meanwhile, in a large bowl, combine slaw mix, plant-based aioli and a drizzle  
of white wine vinegar. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, 
until warmed through.  

• Fill each tortilla with slaw and Mexican Fiesta black beans.
• Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!