Spicy Re-fried Bean Tacos
with Pineapple Salsa
Instructions
1 Prep vegetables
Peel and crush garlic. Drain black beans. Boil the measured water and dissolve the vegetable stock cube in it.
2 Cook re-fried beans
Heat oil in a pan over a medium heat. Add the crushed garlic, cumin, onion and chipotle powder and fry for 30 seconds. Add the drained black beans, soy sauce and vegetable stock. Cover with a lid, reduce the heat to medium-low and simmer for 15 min or until the beans are softened.
3 Prep pineapple salsa
Meanwhile, drain pineapple and chop it into small chunks. De-seed and chop red bell peppers. Slice green chilli into rings (tip: remove the seeds if you like it milder). Peel and finely chop shallots. Finely chop coriander, including its stalks.
4 Finish pineapple salsa
Add the chopped pineapple, bell pepper, chilli, shallot and coriander to a bowl. Mix everything with a grind of black pepper and a drizzle of olive oil.
5 Prep avocado
Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it.
6 Mash re-fried beans
Once the beans are softened, mash them with a masher until you are left with a loose paste. Season the beans with salt and pepper. Load the taco shells with the re-fried beans, sliced avocado and pineapple salsa.
Tips for fussy eaters
Serve the pineapple salsa to the side if you don't like to mix your sweet and savouries!
Pro tip
This dish is spicy! Reduce the amount of chipotle powder if you prefer it milder.
Vegan or not, this one's a crowd pleaser!
Cooking Time: 30 min
Cals 968 · Prot 34.9 · Carbs 128.5 · Fat 40
Ingredients
Re-fried beans
Pineapple salsa
To serve
Vegan or not, this one's a crowd pleaser!
Cooking Time: 30 min
Cals 968 · Prot 34.9 · Carbs 128.5 · Fat 40
Instructions
1 Prep vegetables
Peel and crush garlic. Drain black beans. Boil the measured water and dissolve the vegetable stock cube in it.
2 Cook re-fried beans
Heat oil in a pan over a medium heat. Add the crushed garlic, cumin, onion and chipotle powder and fry for 30 seconds. Add the drained black beans, soy sauce and vegetable stock. Cover with a lid, reduce the heat to medium-low and simmer for 15 min or until the beans are softened.
3 Prep pineapple salsa
Meanwhile, drain pineapple and chop it into small chunks. De-seed and chop red bell peppers. Slice green chilli into rings (tip: remove the seeds if you like it milder). Peel and finely chop shallots. Finely chop coriander, including its stalks.
4 Finish pineapple salsa
Add the chopped pineapple, bell pepper, chilli, shallot and coriander to a bowl. Mix everything with a grind of black pepper and a drizzle of olive oil.
5 Prep avocado
Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it.
6 Mash re-fried beans
Once the beans are softened, mash them with a masher until you are left with a loose paste. Season the beans with salt and pepper. Load the taco shells with the re-fried beans, sliced avocado and pineapple salsa.
Tips for fussy eaters
Serve the pineapple salsa to the side if you don't like to mix your sweet and savouries!
Pro tip
This dish is spicy! Reduce the amount of chipotle powder if you prefer it milder.
Ingredients
Re-fried beans
Pineapple salsa
To serve
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