Black bean and garlic mushroom tacos, pink pickled onion slaw and chipotle yoghurt

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Garlic
Couple
4 cloves
Family
6 cloves
Black beans
Couple
1 tin
Family
2 tins
Tomatoes
Couple
2
Family
3
Taco spice
Couple
1 packet
Family
1 packet
Brown mushrooms
Couple
1 bag
Family
1 bag
Cabbage
Couple
All
Family
All
Coriander
Couple
All
Family
All
Avocado
Couple
1
Family
2
Chipotle yoghurt
Couple
1 pottle
Family
1 pottle
Soft tortillas
Couple
1 pack
Family
1 pack
Pickled onions
Couple
1 pottle
Family
1 pottle

Tacos make everything better!

The best way to heat the tortilla is in a dry hot frypan just for a few seconds on each side

 

Instructions

1

Mince the garlic and separate into two even piles.

Open and strain the beans.

Dice the tomato.

Pre-heat oven to 200 degrees Celsius.

2

Fry one pile of the garlic in a small pot in a little oil for 30 seconds, add the tomatoes, then add the black beans, taco spice and a pinch of salt. Fry for 2 minutes, then mash with the back of a fork. Taste and add more salt, if needed.

3

Remove the coriander leaves from the stalks. Wash the stalk and thinly slice.

Set the leaves aside for later.

Cut the avocado in half, remove the stone and scoop out the flesh. Cut into strips and sprinkle with a little salt.

4

Place the mushrooms in a bowl toss with remaining garlic, coriander stalk, salt, pepper and olive oil. Bake for 10 to 12 minutes, until soft.

Once cooked slice into strips.

5

Slice the cabbage as thinly as possible and place it in a bowl. Give it a massage with your hands to soften it.

Add the pickled onions, a pinch of salt and a splash of olive oil. Gently mix.

6

Warm the tortillas either in a dry frypan or in a microwave.

7

Serve tortillas with the bean mix. Top with cabbage, pink onion slaw, avocado slices and mushrooms, drizzle with chipotle yoghurt. Sprinkle over the coriander leaves.

Dig in!



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