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Tex-Mex Black Bean Tacos with Corn-Coriander 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!

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Quick Easy Prep Plant Based
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
  • olive oil
  • 2 brown onions
  • 4 garlics
  • 2 carrots
  • 1 sweetcorn
  • 2 packets plant-based aioli
  • 2 packets black beans
  • 2 sachets tex-mex spice blend
  • 1 packet tomato paste
  • 1 cup water
  • 1 sachet vegetable stock powder
  • 1 bag shredded cabbage mix
  • white wine vinegar
  • 12 mini flour tortillas
  • 2 packets plant-based grated cheese
  • 1 bag coriander

Instructions

  1. • Finely chop brown onion and garlic.
    • Grate carrot.
    • Drain sweetcorn.
    • Drain and rinse black beans.
  2. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion, carrot and corn, stirring, until starting to brown, 4-5 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 is mild, but use less if you're sensitive to heat
  3. • 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 flourtortillas on a plate in 10 second bursts, until warmed through.
  4. • Fill each tortilla with slaw and Tex-Mex black beans.
    • Sprinkle with plant-based grated cheese and tear over coriander to serve. Enjoy!