Rinse and drain the black beans and sweet corn. Peel and chop the onion. Peel and mince the garlic. Slice the bell pepper into thin strips.
Peel the potatoes and carrots and chop them into small cubes. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well.
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and bell pepper and fry for 5 min. Add the garlic and fajita seasoning (spicy!) and fry for 2 min further. Add the drained black beans, sweet corn kernels, measured water and brown sugar. Simmer for 5 min. Season with salt and pepper to taste (see pro tip).
Meanwhile, add the boiled and drained potato and carrot cubes, jalapeno slices (spicy!), nutritional yeast, crumbled vegetable stock cube, olive oil and salt to a blender. Blitz. Slowly add the almond milk to the running blender, adjusting the amount to achieve the desired consistency. Blend until smooth.
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the limes into wedges. Chop the coriander.
Heat the tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with the queso, tomato salsa (spicy!), avocado and chopped coriander. Garnish with the lime wedges.
Separate a batch of the bean mixture and keep the spices mild. Serve the components separately and let them build their own tortillas.
If you prefer a slightly saucier filling, mix the tomato salsa into the sauce instead of serving it separately.
Party on a plate!
Cooking Time: 30 min
Equipment Required: Blender
Cals 808 · Prot 23 · Carbs 132 · Fat 25
Dairy-Free
Party on a plate!
Cooking Time: 30 min
Equipment Required: Blender
Cals 808 · Prot 23 · Carbs 132 · Fat 25
Dairy-Free
Rinse and drain the black beans and sweet corn. Peel and chop the onion. Peel and mince the garlic. Slice the bell pepper into thin strips.
Peel the potatoes and carrots and chop them into small cubes. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well.
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and bell pepper and fry for 5 min. Add the garlic and fajita seasoning (spicy!) and fry for 2 min further. Add the drained black beans, sweet corn kernels, measured water and brown sugar. Simmer for 5 min. Season with salt and pepper to taste (see pro tip).
Meanwhile, add the boiled and drained potato and carrot cubes, jalapeno slices (spicy!), nutritional yeast, crumbled vegetable stock cube, olive oil and salt to a blender. Blitz. Slowly add the almond milk to the running blender, adjusting the amount to achieve the desired consistency. Blend until smooth.
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the limes into wedges. Chop the coriander.
Heat the tortilla wraps. Top or fill the tortillas with the bean mixture. Serve with the queso, tomato salsa (spicy!), avocado and chopped coriander. Garnish with the lime wedges.
Separate a batch of the bean mixture and keep the spices mild. Serve the components separately and let them build their own tortillas.
If you prefer a slightly saucier filling, mix the tomato salsa into the sauce instead of serving it separately.
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