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American BBQ Cheesy Bean Tacos

American BBQ Cheesy Bean Tacos

with Zesty Slaw & Pickled Chilli

Vegetarian
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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!

Tags:Veggie
Allergens:MilkEggsGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

onion

½ unit

fresh chilli

½ unit

lemon

1 tin

red kidney beans

½ tin

sweetcorn

1 sachet

All-American spice blend

1 packet

tomato paste

1 packet

BBQ sauce

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

mayonnaise

(ContainsEggs)

1 bag

slaw mix

8 unit

mini flour tortillas

(ContainsGluten)

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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

6

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.