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.
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
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
Utensils
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 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.
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!
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!
