American BBQ Bean Tacos
with Zesty Slaw & Pickled Chilli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Tomato Paste
1 packet
Bbq Sauce
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Slaw Mix
1 sachet
All-American Spice Blend
1 packet
Red Kidney Beans
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Mayonnaise
(Contains: Eggs;)
1
Long Chilli
1
Lemon
1
Carrot
Cooking Steps
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.
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.
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 slaw mix to the bowl 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.
