Spicy Re-fried Bean Tacos

with Pineapple Salsa

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vegan
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Instructions

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1 Prep vegetables

Peel and crush the garlic. Drain the black beans. Boil the measured water and dissolve the vegetable 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 crushed garlic, cumin, onion and chipotle powder (spicy!) and fry for 30 sec. 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.

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3 Prep pineapple salsa

Meanwhile, drain the pineapple and chop it into small chunks. De-seed and chop the red bell peppers. Slice the green chilli into rings (tip: remove the seeds if you like it milder). Peel and finely chop the shallots. Finely chop the coriander, including its stalks.

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4 Finish pineapple salsa

Add the chopped pineapple, bell pepper, chilli (spicy!), shallots and coriander to a bowl. Mix everything with a generous grind of black pepper and a drizzle of olive oil.

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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 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! Adjust the amount of chipotle powder to your liking.

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

Cooking Time: 30 min

Cals 926 · Prot 33 · Carbs 143 · Fat 31

Dairy-Free

Ingredients

Number of people

Re-fried beans

Garlic cloves 2 Pieces
Black beans 480 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Cumin powder 2 Grams
Onion powder 5 Grams
Chipotle powder 2 Grams
Soy sauce 20 ML
Salt 1 Tsp
Black pepper 1 Tsp

Pineapple salsa

Pineapple slices, canned 140 Grams
Red bell pepper 1 Piece
Green chilli large 1 Piece
Shallots 1 Piece
Fresh coriander 20 Grams
Black pepper 1 Tsp
Olive oil 2 Tbsp

To serve

Avocado 1 Piece
Taco shell 12 Pieces

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

Cooking Time: 30 min

Cals 926 · Prot 33 · Carbs 143 · Fat 31

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and crush the garlic. Drain the black beans. Boil the measured water and dissolve the vegetable stock cube in it.

photo

2 Cook re-fried beans

Heat a drizzle of oil in a pan over a medium heat. Add the crushed garlic, cumin, onion and chipotle powder (spicy!) and fry for 30 sec. 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.

photo

3 Prep pineapple salsa

Meanwhile, drain the pineapple and chop it into small chunks. De-seed and chop the red bell peppers. Slice the green chilli into rings (tip: remove the seeds if you like it milder). Peel and finely chop the shallots. Finely chop the coriander, including its stalks.

photo

4 Finish pineapple salsa

Add the chopped pineapple, bell pepper, chilli (spicy!), shallots and coriander to a bowl. Mix everything with a generous grind of black pepper and a drizzle of olive oil.

photo

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.

photo

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! Adjust the amount of chipotle powder to your liking.

Ingredients

Number of people

Re-fried beans

Garlic cloves 2 Pieces
Black beans 480 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Cumin powder 2 Grams
Onion powder 5 Grams
Chipotle powder 2 Grams
Soy sauce 20 ML
Salt 1 Tsp
Black pepper 1 Tsp

Pineapple salsa

Pineapple slices, canned 140 Grams
Red bell pepper 1 Piece
Green chilli large 1 Piece
Shallots 1 Piece
Fresh coriander 20 Grams
Black pepper 1 Tsp
Olive oil 2 Tbsp

To serve

Avocado 1 Piece
Taco shell 12 Pieces
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