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Chipotle Black Bean Tacos with Charred Corn Slaw & Plant-Based Mayo

Transform black beans into something special by cooking them with our Tex-Mex spice blend and mild chipotle sauce. Stuff the bean mixture into warm flour tortillas, top with a creamy slaw and dinner is done! This recipe is under 650kcal per serving. Unfortunately, this week's shredded cabbage was in short supply, so we've replaced it with slaw mix. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

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Easy Prep Quick Under 650kcal Climate Superstar Plant Based
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 brown onion
  • 1 sweetcorn
  • 1 carrot
  • 1 black beans
  • 1 packet garlic paste
  • 1 packet tomato paste
  • 1 packet mild chipotle sauce
  • 1 tsp brown sugar
  • 1 bag shredded cabbage mix
  • 1 packet plant-based mayo
  • 1 white wine vinegar
  • 6 mini flour tortillas
  • 1 bag coriander
  • 1 sachet tex-mex spice blend
  • olive oil
  • 1 brown onion
  • 1 sweetcorn
  • 2 carrots
  • 2 black beans
  • 1 packet garlic paste
  • 2 packets tomato paste
  • 1 packet mild chipotle sauce
  • 2 tsp brown sugar
  • 1 bag shredded cabbage mix
  • 1 packet plant-based mayo
  • 1 white wine vinegar
  • 12 mini flour tortillas
  • 1 bag coriander
  • 1 sachet tex-mex spice blend

Instructions

  1. • Finely chop onion. Grate the carrot. Drain the sweetcorn. Drain and rinse black beans.
    • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
    TIP: Cover pan with a lid if the corn kernels are “popping” out.
  2. • Return the frying pan to medium heat with a drizzle of olive oil.
    Cook onion until tender, 3-4 minutes.
    • Add garlic paste, 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, mild chipotle sauce, the brown sugar and a splash of water and cook until slightly thickened, 2-3 minutes.
    • Remove the pan from heat.
  3. • Add super slaw to the charred corn, along with carrot, plant-based mayo and a drizzle of white wine vinegar. Toss to combine and season to taste.
    • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
  4. • Fill each tortilla with some charred corn slaw and chipotle black beans.
    • Tear over coriander to serve. Enjoy!