Skip to main content
Smoky Chorizo and Refried Black Bean Tacos
Smoky Chorizo and Refried Black Bean Tacos

Smoky Chorizo and Refried Black Bean Tacos

with Wedges, Rocket Slaw and Cheese

A twist on refried beans, we're using black beans instead of pinto beans and stirring through chorizo and smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish. Pile your tacos with the beans, slaw and cheese for a hearty dinner.

Allergens:
Milk
Egg
Mustard
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Black Beans

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

80 grams

Sliced Mushrooms

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Smoky Base Paste

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Wild Rocket

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3590 kJ
Energy (kcal)858 kcal
Fat32.7 g
of which saturates10.9 g
Carbohydrate106.2 g
of which sugars15.3 g
Dietary Fibre20.2 g
Protein34.9 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grater
Medium Bowl
Large Frying Pan

Instructions

Get the Wedges In
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Do the Prep
2

Meanwhile, grate the cheese.

Drain and rinse the black beans in a sieve. Transfer half the beans to a bowl and mash with a fork.

Make the Slaw
3

In a medium bowl, add the coleslaw and mayo. Season with salt and pepper. Toss to combine and set aside.

Fry the Chorizo and Shrooms
4

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chorizo and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the Mexican style spice mix and and cook for a further 30 secs.

Smoky Bean Time
5

Stir in the mashed and whole beans, smoky base paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until thickened, 4-5 mins. Remove from the heat. Season with salt and pepper. 

When everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins. Reheat the refried beans if needed.

Toss the rocket through the slaw. TIP: Don't do this too early or the leaves will go soggy!

Serve Up
6

When everything's ready, lay the tortillas onto your serving plates.

Top with the rocket slaw, chorizo and refried beans. Sprinkle over the cheese to finish.

Serve the wedges alongside.

Enjoy!

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw