Speedy Beef and Black Bean Tacos
with Pickled Red Onion, Tomatoes and Lettuce
Ready in less than 25 minutes, these Speedy Beef and Black Bean Tacos are full of flavour. Pile your tortillas with spiced pork, black beans, salad and pickled onion for a fast and fresh supper.
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.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Garlic Clove**
1 carton(s)
Black Beans
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
240 grams
British Beef Mince
30 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Cooking Instructions and Tips
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Halve and thinly slice the red onion. Put half into a small bowl. Chop the tomato into 1cm pieces and pop them into another small bowl.
c) Trim the baby gem, halve lengthways, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the black beans in a sieve.
a) Add the red wine vinegar to the red onion bowl.
b) Add a pinch of salt and sugar (if you have any), stir well and set aside to pickle.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
c) Add the remaining onion and cook, stirring, until slightly softened, 2-3 mins.
c) Stir in the tomato puree, garlic and chipotle paste (add less if you'd prefer things milder). Cook, stirring, for 1 min.
a) Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir in the black beans and use a masher to gently crush them.
b) Season with salt and pepper. Stir together and bring to a simmer.
c) Cook until thickened, 5-6 mins. Add a splash of water if it gets too thick.
a) Meanwhile, season the tomatoes with salt and pepper. Drizzle with olive oil, stir together, then set aside.
b) Pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
c) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.
a) When ready, taste and season the beef mixture with salt and pepper if needed.
b) Share the tortillas between your plates (3 per person). Top with the beef and black bean mixture, sliced lettuce and tomatoes - as much as you’d like.
c) Finish with the pickled red onion. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
Step 3 MOD: Cook the beef mince in the same way as the pork.
