Super Quick Tex-Mex Black Bean Tacos with Deluxe Slaw & Plant-Based Aioli
Transform black beans 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
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 carrot
- 1 packet black beans
- 1 packet pre-chopped onion
- 1 packet garlic paste
- 1 packet tomato paste
- 0.5 waters
- 1 sachet vegetable stock powder
- 1 bag deluxe slaw mix
- 1 packet pickled jalapeños
- 1 packet plant-based aioli
- white wine vinegar
- 6 mini flour tortillas
- 1 bag coriander
- 1 sachet tex-mex spice blend
- olive oil
- 2 carrots
- 2 packets black beans
- 1 packet pre-chopped onion
- 2 packets garlic paste
- 1 packet tomato paste
- 1 water
- 1 sachet vegetable stock powder
- 1 bag deluxe slaw mix
- 1 packet pickled jalapeños
- 2 packets plant-based aioli
- white wine vinegar
- 12 mini flour tortillas
- 1 bag coriander
- 1 sachet tex-mex spice blend
Instructions
- • Drain and rinse black beans.
• Grate carrot. - • In a large frying pan, heat a drizzle of olive oil over high heat. Cook black beans, pre-chopped onion and carrot, stirring, until tender, 3-4 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 the white wine vinegar. Season.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed though. - • Fill each tortilla with deluxe slaw and Tex-Mex black beans.
• Tear over coriander. Sprinkle with pickled jalapeños (if using) to serve. Enjoy!