Smoky Refried Black Bean Tacos

Name: Smoky Refried Black Bean Tacos with Wedges, Rocket Slaw and Cheese
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 grams Potatoes; 30 grams Mature Cheddar Cheese; 1 carton(s) Black Beans; 120 grams Coleslaw Mix; 32 grams Mayonnaise; 80 grams Sliced Mushrooms; 1 sachet(s) Mexican Style Spice Mix; 1 sachet(s) Smoky Base Paste; 4 unit(s) Plain Taco Tortillas; 20 grams Wild Rocket; 1 tbsp Honey; 100 milliliter(s) Water for the Sauce

with Wedges, Rocket Slaw and Cheese

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A twist on refried beans, we're using black beans instead of pinto beans and stirring through 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 vegetarian dinner.

Tags:

Veggie

•New

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

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2761 kJ

Energy (kcal)660 kcal

Fat16.5 g

of which saturates4.9 g

Carbohydrate104.4 g

of which sugars15 g

Dietary Fibre19.6 g

Protein23.7 g

Salt2.7 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

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.

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.

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

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

Once hot, add the 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.

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!