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!
long red chilli
red kidney beans
All-American Spice Blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
classic salad mix
mini flour tortillas(ContainsGluten)
vinegar (rice wine or white wine)
water (for the pickle)
water (for the sauce)
Thinly slice the brown onion. Grate the carrot (unpeeled). 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. Thinly slice the long red chilli (if using). If using the chilli, in a small bowl combine the vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the chilli and toss to coat. Set aside.
Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until golden and lightly charred, 5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out. Transfer to a large bowl.
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.
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 rainbow salad mix and toss to coat.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
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.