Quick All-American Beef & Smashed Chickpea Tacos

Name: Quick All-American Beef & Smashed Chickpea Tacos with Naked Slaw & Jalapeño-Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 cucumber; 1 packet pickled jalapeños; 1 clove garlic; 1 tin chickpeas; 1 packet tomato paste; ½ cup water; 25 g plant-based butter (for the sauce); 1 bag slaw mix; 1 drizzle white wine vinegar; 6 mini flour tortillas; 1 packet beef mince; 1 tin sweetcorn; 1 packet Plant-Based Smokey Aioli; 1 sachet All-American spice blend

with Naked Slaw & Jalapeño-Corn Salsa

Get up to $200 off!

With their mild nutty flavour, hearty chickpeas and beef mince 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 aioli for some creaminess

Allergens:

Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

1 packet

pickled jalapeños

1 clove

garlic

1 tin

chickpeas

1 packet

tomato paste

1 bag

slaw mix

mini flour tortillas

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

1 packet

beef mince

1 tin

sweetcorn

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

1 sachet

All-American spice blend

Not included in your delivery

olive oil

½ cup

water

25 g

plant-based butter (for the sauce)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3603 kJ

Fat48.4 g

of which saturates11.3 g

Carbohydrate81.2 g

of which sugars16.6 g

Protein47.7 g

Sodium1607 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Drain sweetcorn. Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste.

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

• 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. Cook garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 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.

• While chickpeas are cooking, in a second medium bowl combine slaw mix, and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

• Spread each tortilla with plant-based smokey aioli. Top with slaw, and American-style smashed beef and chickpeas. • Top with jalapeño-corn salsa to serve. Enjoy!