• Drain and rinse black beans.
• Grate carrot.
• Thinly slice onion. 

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook black beans, onion and carrot, stirring, until tender, 3-4 minutes.
• Reduce heat to medium-high, then 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 slaw mix, plant-based aioli and a drizzle of white wine vinegar. Season to taste.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. 

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