• Drain and rinse half the black beans. • Grate carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. Add beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. In the last minute of cook time, add black beans, pre-chopped onion, and carrot, stirring until tender, 3 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 white wine vinegar. Season. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed though.

• Fill each tortilla with deluxe slaw and of Tex-Mex beef and black beans. • Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!