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Creole BBQ Bean Tacos

Creole BBQ Bean Tacos

with Zesty Slaw & Pickled Chilli

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
•Egg

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 Egg;)

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)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3060 kcal
Fat28.8 g
of which saturates7.6 g
Carbohydrate81.1 g
of which sugars25.9 g
Dietary Fibre0 g
Protein25.1 g
Cholesterol0 mg
Sodium1800 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

Instructions

GET PREPPED
1

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.

CHAR THE CORN
2

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.

COOK THE BEANS
3

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.

MAKE THE ZESTY SLAW
4

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 TORTILLAS
5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

serve
6

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.