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Fry the onion and garlic until it starts to brown, add the dried seasonings and continue to fry.
Add the carrot, black beans and stock then cook to thicken then mash into a chunky mix.
Take a couple tbsp of the filling and place it in the centre of a corn tortilla, fold over then brush with oil and bake until crispy.
Garnish with coriander.
Blend cashews, nutritional yeast, garlic powder, onion powder, salt and pepper for the dip.