Chipotle Black Bean Tacos
with Charred Capsicum Salsa & Cheddar
There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in!
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
½
onion
2 clove
garlic
1
tomato
1 bunch
parsley
½ head
cos lettuce
1
capsicum
1 tin
black beans
(Contains Soy; )
½ sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
Mild Chipotle Sauce
8
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
white wine vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion (see ingredients). Finely chop the garlic and tomato. Roughly chop the parsley. Shred the cos lettuce (see ingredients). Cut the capsicum into 1cm chunks. Drain and rinse the black beans.
Heat a large frying pan over a medium-high heat. Add the capsicum and cook, tossing occasionally, until golden and lightly charred, 5-6 minutes. Transfer to a bowl to cool slightly. Add the tomato, parsley and white wine vinegar to the capsicum. Drizzle with olive oil and toss to coat. Season to taste and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute.
Add the tomato paste, mild chipotle sauce and water to the black beans and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 5-7 minutes. Season to taste. TIP: Add a dash more water to loosen the sauce if needed!
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by adding a helping of the cos lettuce to the tortillas. Top with the chipotle black beans, shredded Cheddar cheese, charred capsicum salsa and Greek-style yoghurt.