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Crispy Black Bean Chilli Tacos

with Vegetable Concentrate
High Protein (15g+) Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
30 mins

You’ve bean warned, these won’t last long. Crispy, cheese-lined tortillas fold around a rich black bean chilli that’s smoky, saucy, and seriously delicious, with Vegetable Concentrate helping build that slow-cooked flavour without the wait. Big on texture, bold on flavour, and so easy to throw together.



Nutrition Information (per serve):
Protein: 22g
Carbohydrates: 45g
Fat: 28g
Main Meals
Mexican inspired
Pantry Items
View in metric
  • 2 tbsp olive oil
  • 2 cans black beans (strained under cold water)
  • 2 heaped tsp of an additive-free Mexican spice mix 
  • 1 can diced tomatoes
  • 1 tbsp brown sugar or maple syrup
  • ½ tsp sea salt
  • 1 tbsp of Worcestershire sauce
  • 1 tbsp of Tamari sauce
  • 1 tbsp of chipotle in adobo (preservative free)
  • 1 tbsp Vegetable Concentrate
  • 1 tbsp of olive oil
  • 4 large or 10 small flour tortillas
  • 2 cups grated cheddar cheese
  • Pink pickled onions
  • Bunch of cilantro
  • 2 limes

Optional: 500g beef mince

  1. (Fry beef - if doing) Place black beans, Mexican seasoning, and a little olive oil in a skillet over medium-high heat, and fry until spices are fragrant.
  2. Add canned tomatoes, vegetable broth concentrate, Worcestershire sauce, Tamari, maple syrup, and chipotle. Stir through and allow to simmer for 10 minutes. 
  3. In a medium saucepan add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of bean mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip. Repeat to use up mixture. 
  4. Serve with pickled onions, lime juice, coriander and salt.