American-Style Beef & Smashed Chickpea Tacos
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American-Style Beef & Smashed Chickpea Tacos

American-Style Beef & Smashed Chickpea Tacos

with Smokey Slaw & Corn Salsa

With their mild nutty flavour, hearty chickpeas and beef stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant-based smokey aioli for some creaminess.

Allergens:
Soy
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1

cucumber

1 packet

coriander

1 clove

garlic

1 packet

chickpeas

1 sachet

All-American Spice Blend

1 packet

Plant-Based Smokey Aioli

(Contains Soy;)

1 packet

tomato paste

1 packet

slaw mix

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

beef mince

Not included in your delivery

olive oil

¾ cup

water

20 g

plant-based butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3793 kJ
Calories907 kcal
Fat44.1 g
of which saturates10.8 g
Carbohydrate70.6 g
of which sugars17.1 g
Dietary Fibre22.8 g
Protein47.3 g
Sodium1204 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and coriander. Transfer to bowl with the charred corn. Drizzle with olive oil and white wine vinegar.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

2
2

• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, 3-4 minutes. Drain oil from the pan. • Add garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas, salt and the water and cook until slightly thickened, 5-6 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash water if the mixture looks too thick). Season to taste.

3
3

• While chickpeas are cooking, in a second medium bowl, combine slaw mix and smokey aioli. Season to taste. • Microwave mini flourtortillas on a plate for 10 second bursts, or until warmed through.

4
4

• Build tacos by topping tortillas with smokey aioli slaw and American-style smashed beef and chickpeas. • Top with corn salsa to serve. Enjoy!