American BBQ Bean Tacos

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.