Creole BBQ Bean Tacos

Name: Creole BBQ Bean Tacos with Zesty Slaw & Pickled Chilli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 unit brown onion; 1 unit carrot; 1 unit long red chilli; ½ unit lemon; 1 tin red kidney beans; 1 tin sweetcorn; 2 tbs vinegar (white wine or rice wine); 2 tbs water (for the pickle); 1 sachet Creole spice blend; 1 sachet tomato paste; 1 tub BBQ sauce; ½ cup water (for the sauce); 1 packet Cheddar cheese; 1 bag slaw mix; 6 unit mini flour tortillas; 1 packet mayonnaise

with Zesty Slaw & Pickled Chilli

Up to 180$ + Free Treats / Extras for Life

Do you like your meals to look as good as they taste? Step right up, because 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!

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

1 unit

carrot

1 unit

long red chilli

½ unit

lemon

1 tin

red kidney beans

1 tin

sweetcorn

1 sachet

Creole spice blend

(May be present: Gluten.)

1 sachet

tomato paste

1 tub

BBQ sauce

1 packet

Cheddar cheese

(Contains: Milk;)

1 bag

slaw mix

6 unit

mini flour tortillas

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

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

2 tbs

vinegar (white wine or rice wine)

2 tbs

water (for the pickle)

½ cup

water (for the sauce)

Nutritional Values

per serving

Calories3060 kcal

Fat28.8 g

of which saturates7.6 g

Carbohydrate81.1 g

of which sugars25.9 g

Protein25.1 g

Sodium1800 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

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 sweetcorn 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 Creole 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 over the bean mixture to melt slightly.

To the bowl with the sweetcorn, 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 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 to serve. Build your tacos by topping the tortillas with some Creole BBQ beans, a helping of zesty slaw and pickled chilli (if using). Serve with the remaining lemon wedges.