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American BBQ Bean Tacos

American BBQ Bean Tacos

with Zesty Slaw & Pickled Chilli

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Do you like your meals to look as good as they taste? Step right up – these eye-catching veggie tacos tick both those boxes. Just wait til you try the slaw, with our secret ingredient of lemon zest it has plenty of zing!

Allergens:MilkGlutenEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

carrot

1 unit

long red chilli

½ unit

lemon

1 tin

red kidney beans

1 tin

sweetcorn

1 sachet

All-American Spice Blend

(May be presentGluten)

1 sachet

tomato paste

1 tub

BBQ Sauce

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

slaw mix

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 tub

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

2 tbs

vinegar (rice wine or white wine)

2 tbs

water (for the pickle)

½ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
Fat29.2 g
of which saturates7.5 g
Carbohydrate87.1 g
of which sugars27.6 g
Protein29.2 g
Sodium1890 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
GET PREPPED
GET PREPPED
1

Thinly slice the brown onion. Grate the carrot (unpeeled). Thinly slice the long red chilli (if using). Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Drain and rinse the red kidney beans. Drain the sweetcorn. If using the chilli, combine the vinegar, water (for the pickle) and a good pinch of sugar and salt in a small bowl. Add the chilli and toss to coat. Set aside.

CHAR THE CORN
CHAR THE CORN
2

Heat a medium frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

COOK THE BEANS
COOK THE BEANS
3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 4-5 minutes. Add the All-American spice blend and cook until fragrant, 1 minute. Stir in the red kidney beans, tomato paste, BBQ sauce, water (for the sauce) and a pinch of salt and pepper and cook until the beans have softened and the liquid is reduced, 2-3 minutes. Remove from the heat and sprinkle the shredded Cheddar cheese on top of the bean mixture to melt slightly.

MAKE THE ZESTY SLAW
MAKE THE ZESTY SLAW
4

To the bowl with the corn, add the lemon zest, a good squeeze of lemon juice, the mayonnaise, a pinch of salt and pepper and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Mix to combine. Add the slaw mix to the bowl and toss to coat.

HEAT THE TORTILLAS
HEAT THE TORTILLAS
5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

serve
serve
6

Drain the pickled chilli (if using). Bring everything to the table. Build your tacos by topping the tortillas with some cheesy BBQ bean mixture, a helping of zesty slaw and pickled chilli (if using). Serve with the remaining lemon wedges.