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Fresh pre-cut ingredients
20 minutes
One pot wonder

Black Bean, Sweet Pepper & Cotija Cheese Tacos

with Creamy Lime-Spritzed Slaw

Cooking time

20 minutes

Servings

2/4

Calories

800 /serving

Black beans have your back when it comes to creating an easy, wholesome and flavourful filling for vegetarian tacos. They love nothing more than to be cooked up with garlic and sweet pepper, and to absorb their share of smoky spices, before being half-mashed for a more robust consistency. Bathe shredded cabbage in lime juice and mayo for a creamy-tangy slaw, season chopped cherry tomatoes and gather grated Cotija, then drop these three amigos onto heated tortillas.

We will send you:

  • 100g Shredded red cabbage
  • 15ml Minced garlic
  • 140g Cherry tomatoes
  • 1 Lime
  • 1 Sweet pepper
  • 540ml Black beans (canned)
  • 60ml Mayonnaise
  • 30g Cotija cheese (contains lipase)
  • 6 Wheat flour tortillas
  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Contains: Eggs, Milk, Sesame, Wheat

You will need:

Medium pot
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Aluminium foil
Total Fat
45 g
Saturated Fat
8 g
Sodium
1320 mg
Total Carb
84 g
Sugars
10 g
Protein
23 g
Fibre
18 g
Preparation
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Mise en place
Preheat the oven to 450°F. Drain and rinse the black beans. Core and small-dice the sweet pepper. Quarter the tomatoes. Juice the lime.
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Make the filling
In a medium pot, heat a drizzle of olive oil on medium-high. Sauté ¾ of the garlic, 30 sec. to 1 min., until fragrant. Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften. Add the black beans, ¾ of the spices and ½ cup water (double for 4 portions). Cook, stirring occasionally, 6 to 8 min., until the liquid has reduced by about ¾. Remove from the heat and mash ½ the black beans; season with S&P.
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Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminium foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
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Make the slaw
Meanwhile, in a large bowl, combine the mayo, lime juice, remaining garlic, a drizzle of oil and S&P. Add the cabbage; toss well.
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Dress the tomatoes & serve
In a medium bowl, combine the tomatoes, a drizzle of oil, the remaining spices and S&P. Divide the tortillas between your plates. Top with the filling, slaw and tomatoes. Garnish with the cheese. Bon appétit!