Spicy Re-fried Bean Tacos
with Pineapple Salsa
Vegan or not, this one's a crowd pleaser!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Vegan or not, this one's a crowd pleaser!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Re-fried beans
Black beans
0 Grams
Vegetable stock cube
15*
0 Pieces
Pineapple salsa
Pineapple slices
0 Grams
To serve
Taco shells
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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