Black Beans 400G

Fiji Minced Ginger

Sherry Vinegar 500ML

Chardonnay Vinegar 500Ml

Ginger Syrup 237ML

Fiji Ginger Juice

Extra Virgin Olive Oil

(IN-STORE ONLY)

Himalayan Pink Fine Salt 550G

Ingredients

8–10 taco–sized Tortillas
1 tbsp Olive Oil

Filling
1 can Organic Black Beans (15 oz.)
½ head Cabbage
1 tbsp Extra Virgin Olive Oil
2 red Bell Peppers
½ Yellow Onion
1 tsp Fiji Minced Ginger
½ cup Cilantro Leaves (divided)
Optional, Mango

Sauce
⅓ cup Extra Virgin Olive Oil
2 tbsp Sherry Vinegar / Chardonnay Vinegar
½ tsp Fiji Ginger Syrup
1 tbsp Lemon Juice
1 ½ tbsp Lime Juice
1 ½ tsp Fiji Ginger Juice
¼ cup Cilantro
2 green Onions
⅛ tsp Himalayan Pink Salt
⅛ tsp Black Pepper

Instructions

1. Dice the green onion.
2. Combine all sauce ingredients together in a blender. Puree until smooth. Set aside.
3. Shred cabbage to a desirable thickness. Julienne red bell peppers and yellow onion. Chop ¼ cup of cilantro leaves. Dice mango.
4. In a bowl, toss shredded cabbage, minced ginger, chopped cilantro leaves, and sauce, until evenly mixed. Set aside.
5. Heat a skillet with 1 tbsp of olive oil. Add red bell peppers, yellow onion, and minced garlic. Sauté over medium heat. Once finished, set aside.
6. Drain and rinse black beans. Heat in skillet, then set aside.
7. In empty skillet, add 1 tbsp olive oil and brown tortillas on each side.
8. Fold tortilla like a taco, and add black beans, pepper mix, slaw mix, and top with cilantro leaves and mango.