Chipotle Beef & Black Bean Tacos
with Charred Corn Slaw & Plant-Based Mayo
Transform black beans and beef 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!
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
coriander
1 tin
sweetcorn
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 tin
black beans
(Contains Soy; )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 bag
Shredded Cabbage Mix
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mild Chipotle Sauce
1
Brown Onion
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion. Grate the carrot. Drain the sweetcorn. Drain and rinse half the 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.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook onion until tender, 3-4 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 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.
• Add shredded cabbage mix 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 flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with some charred corn slaw and chipotle black beans and beef. • Tear over coriander to serve. Enjoy!