Speedy Mexican Fiesta Chicken & Kidney Bean Tacos
with Jalapeños, Slaw & ‘Aioli’
- Wheat
- Gluten
- Soy
- Milk
- May contain traces of allergens
Transform red kidney beans into something special by spiking them with our Mexican Fiesta spice blend and sugo. Stuff the bean mixture into warm flour tortillas, top with a creamy slaw (and some jalapeños if you'd like some heat), and dinner is done!
Ingredients
1 packet
Red Kidney Beans
1
Capsicum
1
Sliced Onion
1 packet
Garlic Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Slaw Mix
1 packet
Plant-Based Aioli
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Coriander
1 packet
Pickled Jalapeños
1 packet
Tomato Paste
1
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain and rinse red kidney beans.
• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pre-chopped chicken breast strips, onion and capsicum, tossing, in batches until browned and cooked through, 4-5 minutes. Add kidney beans, for another 3-4 minutes, cook until tender.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Reduce heat to medium-high, then add garlic paste, Mexican Fiesta spice blend and tomato paste. Cook until fragrant, 1 minute.
• Stir in the water and cook until slightly thickened, 1-2 minutes. Remove pan from heat, then lightly mash bean mixture with a fork or potato masher. Season to taste with salt and pepper.
• Meanwhile, in a large bowl, combine slaw mix, plant-based aioli and a drizzle of
the white wine vinegar. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Fill each tortilla with slaw, chicken and Mexican Fiesta kidney beans.
• Tear over coriander.
• Sprinkle with pickled jalapeños (if using) to serve. Enjoy!
