Chipotle Black Bean Tacos & Cucumber Slaw
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!
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
Ingredients
1
onion
1 bag
coriander
1
cucumber
1
carrot
1 packet
tomato paste
1 tin
black beans
(Contains Soy; )
1 packet
Mild Chipotle Sauce
1 bag
Shredded Cabbage Mix
1 packet
Plant-Based Aioli
6
Mini Flour Tortillas
(Contains Gluten; )
2 clove
garlic
1 packet
Pickled Jalapeños
(May be present Milk, Sesame, Gluten, Peanut, Tree Nuts, Soy, Sulphites. )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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.
