Peel and crush garlic. Drain black beans. Boil the measured water and dissolve the vegetable stock cube in it.
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.
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.
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.
Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it.
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.
Serve the pineapple salsa to the side if you don't like to mix your sweet and savouries!
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 0 · Prot 0 · Carbs 0 · Fat 0
Dairy-Free
Vegan or not, this one's a crowd pleaser!
Cooking Time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
Dairy-Free
Peel and crush garlic. Drain black beans. Boil the measured water and dissolve the vegetable stock cube in it.
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.
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.
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.
Cut the avocado in half and remove the stone. Scoop the avocado out of its skin using a spoon and slice it.
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.
Serve the pineapple salsa to the side if you don't like to mix your sweet and savouries!
This dish is spicy! Reduce the amount of chipotle powder if you prefer it milder.
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