Cook time: 35 minutes
couple, family
Tacos make everything better!
The best way to heat the tortilla is in a dry hot fry pan just for a few seconds on each side.
*Coriander and mesclun are shared ingredients. Use half of the coriander for this dish and if you’re on the 4-night plan, use one third for this dish. If you’re on the 4-or-5 night plan, use half the mesclun for this dish.
Mince the garlic and separate into two even piles.
Open and strain the beans.
Preheat oven to 200 degrees Celsius.
Fry one pile of the garlic in a small pot in a little oil for 30 seconds, add the black beans, taco spice and a pinch of salt.
Add the tinned tomatoes.
Simmer for 10 minutes, until slightly thickened. Using a potato masher or fork, mash the beans.
Taste and add more salt, if needed.
Place the mushrooms in a bowl toss with remaining garlic, salt, pepper and olive oil. Bake for about 12 minutes, until soft.
Once cooked slice into strips.
Cut the avocado in half and remove the stone. Scoop out the flesh dice and place in a bowl.
Roughly chop the chilis and add to the avocado.
Wash and roughly chop the coriander, add to the salsa with a pinch of salt.
Warm the tortillas either in a dry frypan or in a microwave.
Serve tortillas with the bean mix. Topped with mesclun, mushrooms, salsa and drizzle with chipotle yoghurt.
Dig in!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!