This zesty, fresh taco recipe is packed with bold flavours and will leave you wondering why tacos ever needed to be packed with cheese and meat in the first place. The combination of smoky Mexican beans and vibrant slaw with jalapeño mayo pack a punch but won’t leave you feeling heavy. Any leftover beans will keep well in a sealed container in the fridge or freezer and are delicious served on freshly toasted sourdough for an easy savoury breakfast. The slaw and guacamole are best eaten fresh, the same day they’re made.
1tspjalapenosfinely chopped (omit if preferred mild)
½cupvegan mayoadd more as needed
2tbspred onionfinely diced
For the Beans:
Heat olive oil in a large pan. Add onion and garlic and fry on a medium heat, stirring often, until lightly browned.
Add cumin and paprika, stir for 1 minute or until fragrant.
Add remaining ingredients to the pan, stir to combine.
Bring bean mix to a boil, then turn down to low and let simmer gently for 20-30 minutes or until the liquid has reduced. Remove from heat.
For the Slaw:
Combine kale, capsicum (pepper), carrot, cabbage, shallots and coriander (cilantro) in a large bowl and stir to combine.
Add remaining ingredients and mix well to thoroughly coat all vegetables in the mayo mix. Add more mayo if the mix doesn’t seem fully coated.
Cover the bowl and chill until serving.
For the Guacamole:
Combine all ingredients in a bowl and mash with a fork until well combined and creamy.
For the Tacos:
Lay out one soft taco. Spread about 2 tsp of guacamole in a line down the centre of the taco.
Add a layer of rainbow slaw over the guacamole. Spoon on a layer of the bean mix, being careful not to overload your taco so you have enough tortilla left to wrap it. People love to get overly aggressive with the ingredients and make an overflowing mess. Pro tip: use less, keep it clean and just make more tacos!
Add jalapenos, a squeeze of fresh lime juice and coriander (cilantro) leaves. Fold the sides together so that they are overlapping over the fillings. Enjoy!