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