Tex-Mex Beef & Black Bean Tacos with Corn-Coriander 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: 25 mins
Cook: 25 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 brown onion
- 2 garlics
- 1 carrot
- 1 sweetcorn
- 1 packet plant-based aioli
- 1 packet black beans
- 1 sachet tex-mex spice blend
- 1 packet tomato paste
- 0.5 cups water
- 1 sachet vegetable stock powder
- 1 bag shredded cabbage mix
- white wine vinegar
- 6 mini flour tortillas
- 1 packet plant-based grated cheese
- 1 bag coriander
- 1 packet beef mince
Instructions
- • Finely chop brown onion and garlic.
• Grate carrot.
• Drain sweetcorn.
• Drain and rinse half the black beans. - • Heat a large frying pan over high heat. with a drizzle of olive oil. Cook beef mince, onion, carrot and corn, breaking up with a spoon, 3-4 minutes.
• Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add black beans, the water and vegetable stock powder. Cook until thickened, 1-2 minutes.
• Remove pan from heat. Lightly mash bean mixture with a fork or potato masher. Season to taste.
TIP: The spice blend are mild, but use less if you're sensitive to heat - • While the beans are cooking, in a medium bowl, combine shredded cabbage mix, plant-based aioli and a drizzle of the white wine vinegar. Season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. - • Fill each tortilla with slaw and Tex-Mex beef and black beans.
• Sprinkle with plant-based grated cheese and tear over coriander to serve. Enjoy!