Cook the bean & mince filling: Peel and thinly slice the red onion. Heat a drizzle of your preferred cooking oil or spray in a frying pan over a medium heat. Add the red onion and cook for 5 minutes until soft.
Stir in the vegetarian mince and cook for 2 minutes. You may need to add another dash of oil to the pan. Then add ½ tbsp Yellow Bean Sauce, 1 tsp garlic granules, the tomato purée and smoked paprika.
Mix in the drained black beans and 100ml water, then simmer gently for 5–7 minutes until thickened.
Mash slightly with a fork so the mix holds together. Check the seasoning and adjust to taste.
Make the jalapeño avocado dip: While the beans are cooking, make the dip. Juice the lime. Slice the avocado in half, then remove the stone and skin.
To a blender (or food processor), add the avocado flesh, jalapeños and a dash of the brine from the jar they come in, then blend until smooth (this should blend very quickly).
Season to taste with the lime juice, salt and pepper.
Make the Garlic Yellow Bean Butter: Melt the butter in a small pan over a low heat, when it starts to foam stir in ½ tbsp Yellow Bean Sauce and 1 tsp garlic granules. Take the pan off the heat.
Cook the tacos: Brush one side of the tortillas with the Garlic Yellow Bean Butter. Depending on the size of your pan you may need to work in batches.
Heat a non-stick frying pan over a medium heat.
Spoon some bean and mince filling onto one half of each tortilla (on the side with no butter), sprinkle over some cheddar, and fold over to close. Press down gently and place butter-side down in the pan.
Fry for 2–3 minutes on each side until golden, brushing the outside with some more Garlic Yellow Bean Butter as they cook.Repeat until all your tacos are cooked.
Plate Up: Serve the tacos with the dip on the side. Tuck in and enjoy.
You can swap the vegetarian mince for your preferred mince - pork or beef would also work well.
These are great for batch cooking and easy prep ahead meals. Once the tacos are filled (before cooking them), simply freeze them flat, then cook in the oven or air fryer directly from frozen.
Plating suggestion - plate up the tacos family style on a board or tray, with a small dish for the jalapeño avocado dip on the board/tray.
PREP TIME: 10 MINUTES | COOKING TIME: 15 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
