with Slaw & Plant-Based Aioli
Transform black beans and pork into something special by spiking them with our Tex-Mex spice blend and tomato sauce. Stuff the bean and pork 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 aioli
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
Carrot
1
Pork mince
250 g
Brown onion
1
Water
0.5 cup
Olive oil
1 drizzle
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 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 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!
4100
kJ
Energy (kJ)
981
kcal
Calories
45.7
g
Fat
9.8
g
of which saturates
81.8
g
Carbohydrate
19.4
g
of which sugars
20
g
Dietary Fibre
51.1
g
Protein
0
mg
Cholesterol
1710
mg
Sodium
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