Super Quick Tex-Mex Beef & Black Bean Tacos with Deluxe Slaw & Plant-Based Aioli
Transform black beans and beef into something special by spiking them with our Tex-Mex spice blend and tomato sauce. Stuff the bean mixture into warm flour tortillas, top with a creamy slaw (and some jalapeños if you'd like some heat), and dinner is done!
Prep: 15 mins
Cook: 15 mins
Ingredients
- olive oil
- water
- carrot
- tomato paste
- white wine vinegar
- vegetable stock powder
- mini flour tortillas
- garlic paste
- coriander
- beef mince
- pickled jalapeños
- tex-mex spice blend
- black beans
- plant-based aioli
- pre-chopped onion
- deluxe slaw mix
Instructions
- • Drain and rinse half the black beans.
• Grate carrot. - • In a large frying pan, heat a drizzle of olive oil over high heat. Add beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. In the last minute of cook time, add black beans, pre-chopped onion, and carrot, stirring until tender, 3 minutes.
• Reduce heat to medium-high and add garlic paste, Tex-Mex spice blend and tomato paste. Cook until fragrant, 1 minute.
• Stir in the water and vegetable stock powder until slightly thickened, 1-2 minutes. Remove pan from heat. Lightly mash bean mixture with a fork or potato masher. Season to taste. - • Meanwhile, in a large bowl, combine deluxe slaw mix, plant-based aioli and a drizzle of white wine vinegar. Season.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed though. - • Fill each tortilla with deluxe slaw and of Tex-Mex beef and black beans.
• Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!