Spicy Re-fried Bean Tacos

Name: Spicy Re-fried Bean Tacos with Pineapple Salsa
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Garlic cloves; 1 Piece of Shallots; 480 Grams of Black beans; 200 ML of Water; 1 Piece of Vegetable stock cube; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 20 ML of Soy sauce; 140 Grams of Pineapple chunks; 1 Piece of Red pepper; 1 Piece of Large green chilli; 15 Grams of Fresh coriander; 1 Piece of Lime; 2 Tbsp of Olive oil; 1 Tsp of Black pepper; 1 Piece of Avocado; 6 Piece of 6'' tortilla wraps

with Pineapple Salsa

Vegan or not, this one's a crowd-pleaser!

Cals 828 · Prot 28 · Carbs 124 · Fat 27

Chef's choice

Vegan

30 min

Spicy Re-fried Bean Tacos with Pineapple Salsa

Vegan or not, this one's a crowd-pleaser!

Cals 828 · Prot 28 · Carbs 124 · Fat 27

Chef's choice

Vegan

Ingredients

Re-fried beans

Garlic cloves

2 Piece

Shallots

1 Piece

Black beans

480 Grams

Water

200 ML

Vegetable stock cube 15*

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Cumin powder

2 Grams

Chipotle powder

2 Grams

Soy sauce 9*10*11*

20 ML

Pineapple salsa

Pineapple chunks

140 Grams

Red pepper

1 Piece

Large green chilli

1 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Olive oil

2 Tbsp

Black pepper

0.5 Tsp

To serve

Avocado

1 Piece

6'' tortilla wraps 10*11*

6 Piece

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten

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)	3469 / 828
Fats (g)	27.1
of which saturated (g)	4.4
Carbohydrates (g)	124
of which sugars (g)	21.3
Fibers (g)	23.2
Proteins (g)	27.6
Salt (g)	5.2

*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 mince the garlic. Peel and chop the shallots. Drain the black beans. Boil the measured water and dissolve the stock cube in it.

2 Cook re-fried beans

Heat a drizzle of oil in a pan over a medium heat. Add the shallots with a pinch of salt and cook for 4 min. Add the cumin, a pinch of chipotle (spicy!) and the garlic. Fry for 30 sec. Add the 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. Mash the beans.

3 Prep pineapple salsa

Meanwhile, drain the pineapple. De-seed and chop the red peppers. Finely chop the green chilli and coriander.

4 Finish pineapple salsa

Slice the lime into wedges. Juice half of the lime wedges into a bowl and add a drizzle of olive oil. Add the pineapple, red pepper, chilli (spicy!) and coriander to the bowl. Toss with a generous grind of black pepper.

5 Prep avocado

Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it.

6 Warm tortilla wraps

Add the tortilla wraps to a dry pan and fry for 1 min on each side. Load the wraps with the pineapple salsa, black bean mixture and avocados. Serve with the remaining lime wedges on the side.

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