HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican BBQ Cheesy Bean Tacos
American BBQ Cheesy Bean Tacos

American BBQ Cheesy Bean Tacos

with Zesty Slaw & Pickled Chilli

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


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


½ unit

fresh chilli

½ unit


1 tin

red kidney beans

½ tin


1 sachet

All-American spice blend

1 packet

tomato paste

1 packet

BBQ sauce

1 packet

shredded Cheddar cheese


1 packet



1 bag

slaw mix

8 unit

mini flour tortillas


Not included in your delivery

olive oil

2 tbs

vinegar (rice wine or white wine)

2.5 tbs

water (for the pickle)

½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3430 kJ
Fat31.6 g
of which saturates7.9 g
Carbohydrate94.6 g
of which sugars25.5 g
Dietary Fibre0 g
Protein27 g
Cholesterol0 mg
Sodium2000 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the brown onion. Thinly slice the long green chilli (see ingredients list), if using. Zest the lemon to get a pinch, then slice into wedges. Drain and rinse the red kidney beans. Drain the sweetcorn (see ingredients list). If using the green 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.

TIP: If you're not a fan of pickled chilli, feel free to use it fresh as a garnish!


Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until 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 cook until softened, 4-5 minutes. Add the All-American 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 thickened slightly, 2-3 minutes. Remove from the heat and sprinkle the shredded Cheddar cheese over the bean mixture to melt slightly.


While the beans are cooking, 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 / 4 tsp for 4 people) to the bowl with the charred corn. Toss 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 cheesy BBQ bean mixture, a helping of zesty slaw and some pickled chilli (if using). Serve with any remaining lemon wedges.