Spicy Re-fried Bean Tacos

with Pineapple Salsa
Vegan or not, this one's a crowd-pleaser!
Cals 729 · Prot 34 · Carbs 100 · Fat 25
Chef's choice
Vegan
Try Hello Chef Now
30 min
photo
Vegan or not, this one's a crowd-pleaser!
Cals 729 · Prot 34 · Carbs 100 · Fat 25
Chef's choice
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Re-fried beans
Garlic cloves
2 Piece
Shallots
1 Piece
Black beans
480 Grams
Water
200 ML
Vegetable stock cube
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cumin powder
2 Grams
Chipotle powder
2 Grams
Soy sauce
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
6 Piece

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! Adjust the amount of chipotle powder to your liking.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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3 Prep pineapple salsa

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

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! Adjust the amount of chipotle powder to your liking.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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