with Deluxe Slaw & Plant-Based Aioli
Transform black beans 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
Olive oil
Carrot
1
Black beans
1 packet
Pre-chopped onion
1 packet
Garlic paste
1 packet
Tomato paste
1 packet
Water
0.5 cube
Vegetable stock powder
1 sachet
Deluxe Slaw Mix
1 bag
Pickled jalapeños
1 packet
Plant-based aioli
1 packet
White wine vinegar
drizzle
Mini flour tortillas
6
Coriander
1 bag
Tex-Mex spice blend
1 sachet
• Drain and rinse black beans. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook black beans, pre-chopped onion and carrot, stirring, until tender, 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 black beans. • Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!
2977
kJ
Energy (kJ)
26.4
g
Fat
3.2
g
of which saturates
81.1
g
Carbohydrate
16.5
g
of which sugars
27.6
g
Protein
1912
mg
Sodium
with Cucumber Salad & Plant-Based Smokey Aioli
