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Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

with Charred Capsicum Salsa & Cheddar

Vegetarian
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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!

Tags:Veggie
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

brown onion

2 clove

garlic

1

tomato

1 bunch

parsley

½ head

cos lettuce

1

capsicum

1 tin

black beans

½ sachet

Tex-Mex spice blend

1 packet

tomato paste

1 packet

mild chipotle sauce

8

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

½ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3457 kJ
Fat27.3 g
of which saturates12.8 g
Carbohydrate100 g
of which sugars22.7 g
Dietary Fibre0 g
Protein37 g
Cholesterol0 mg
Sodium1867 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion (see ingredients). Finely chop the garlic and tomato. Roughly chop the parsley. Shred the cos lettuce (see ingredients). Cut the capsicum into 1cm chunks. Drain and rinse the black beans.

2

Heat a large frying pan over a medium-high heat. Add the capsicum and cook, tossing occasionally, until golden and lightly charred, 5-6 minutes. Transfer to a bowl to cool slightly. Add the tomato, parsley and white wine vinegar to the capsicum. Drizzle with olive oil and toss to coat. Season to taste and set aside.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute.

4

Add the tomato paste, mild chipotle sauce and water to the black beans and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 5-7 minutes. Season to taste. TIP: Add a dash more water to loosen the sauce if needed!

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Build your tacos by adding a helping of the cos lettuce to the tortillas. Top with the chipotle black beans, shredded Cheddar cheese, charred capsicum salsa and Greek-style yoghurt.