with Plant-Based Aioli
There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in! *This recipe is under 650kcal per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced sweetcorn with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Onion
1
Coriander
1 bag
Cucumber
1
Carrot
1
Tomato paste
1 packet
Black beans
1 tin
Mild Chipotle Sauce
1 packet
Shredded Cabbage Mix
1 bag
Plant-Based Aioli
1 packet
White wine vinegar
1 drizzle
Mini Flour Tortillas
6
Garlic
2 clove
Pickled Jalapeños
1 packet
Tex-Mex spice blend
1 sachet
• Finely chop red onion and garlic. Roughly chop coriander and pickled jalapeños (if using). Roughly chop cucumber. Grate carrot.
• Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook onion and carrot until tender, 3-4 minutes. • Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. • SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat. Add black beans (including the liquid) and mild chipotle sauce and cook until slightly thickened, 2-3 minutes. • Remove the pan from the heat, then lightly mash bean mixture with a fork.
• While the beans are cooking, add shredded cabbage mix, cucumber, coriander, plant-based aioli, a drizzle of white wine vinegar and a pinch of salt to a medium bowl. Toss to combine. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Fill tortillas with chipotle black beans and cucumber slaw. • Top with pickled jalapeños to serve.
2556
kJ
Energy (kJ)
19.1
g
Fat
4.6
g
of which saturates
72.7
g
Carbohydrate
17.4
g
of which sugars
22
g
Protein
1926
mg
Sodium
