with Creamy Slaw & Plant-Based Mayo
Transform black beans & beef 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!
Allergens
Utensils
Tags
Plant-Based Mayonnaise
1 packet
Garlic paste
1 packet
Black beans
1 packet
Slaw mix
1 packet
Coriander
1 packet
Pickled jalapeños
1 packet
Mini flour tortillas
6
Tex-Mex spice blend
1 sachet
Vegetable stock pot
1 sachet
Tomato paste
1 packet
Onion
1 packet
Carrot
1
Beef mince
250 g
• Drain and rinse half the black beans. • Grate carrot.
• Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), 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 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 the 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 Tex-Mex beef & black beans. • Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!
943
kcal
Calories
3940
kJ
Energy (kJ)
39.6
g
Fat
9.9
g
of which saturates
82.6
g
Carbohydrate
20.1
g
of which sugars
20.4
g
Dietary Fibre
54.7
g
Protein
13.9
mg
Cholesterol
1710
mg
Sodium
with Cucumber Salad & Smokey Aioli
