Caribbean-Spiced Kidney Bean Tacos
with Charred Pineapple & Smokey Slaw
From the mild Caribbean-spiced kidney bean and sweet and tangy pineapple to the crisp, creamy and smokey slaw, this textural treat of a dish gives plant-based ingredients the attention they deserve.
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 tin
pineapple slices
1
brown onion
2 clove
garlic
1 tin
red kidney beans
1 packet
tomato paste
1 sachet
vegetable stock powder
1 punnet
Snacking Tomatoes
1
cucumber
1 bag
slaw mix
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain pineapple slices. Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. • Meanwhile, finely chop brown onion and garlic. Drain and rinse red kidney beans. Set aside. • Transfer charred pineapple to a chopping board. Roughly chop, then set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 3-4 minutes. Add garlic, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. • Add kidney beans, the water and vegetable stock powder. Reduce heat to medium and simmer until thickened, 3-5 minutes. • Lightly crush beans. Season to taste, then remove from heat.
• While the beans are cooking, halve cherry tomatoes. Slice cucumber into thin sticks. • In a medium bowl, combine tomatoes, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • In a large bowl, combine slaw mix, plant-based smokey aioli and a drizzle of olive oil. Season to taste.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Fill each tortilla with smokey slaw and Caribbean-spiced kidney beans. Top with cucumber salsa and charred pineapple to serve. Enjoy!
