Creole BBQ Bean Tacos
with Zesty Slaw & Pickled Chilli
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Soy
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!
Ingredients
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)
Utensils
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.
