Caribbean Kidney Bean & Slaw Tacos
with Charred Pineapple Chilli Salsa- Eggs
- Soy
- Wheat
- Gluten
- Milk
Get ready to taco your taste buds on a tropical getaway! These Caribbean-inspired tacos are bursting with smokey kidney beans, topped with a fiery-sweet charred pineapple chilli salsa that’s a flavour vacation in every bite. Zesty, colourful, and totally irresistible—these tacos bring the sunshine to your plate!
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Chilli Flakes
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Shredded Cabbage Mix
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Black Beans
1 sachet
Coriander
½
Lime
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Leek
Nutrition Values
Cooking Steps
• Drain pineapple slices and roughly chop. • Heat a large frying pan over high heat. Cook pineapple, tossing until lightly charred, 3-4 minutes. Transfer to a medium bowl. • Meanwhile, drain and rinse red kidney beans. Cut lime into wedges.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook sliced leek, until just tender, 2-3 minutes. • Add beans, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 1 minute. • Reduce heat to low then stir in the water and simmer until slightly thickened, 2 minutes. Season to taste.
• To the bowl with pineapple, add a pinch of chilli flakes (if using) and a drizzle of white wine vinegar and olive oil. Toss to combine and season. • In a second medium bowl, combine shredded cabbage mix, baby leaves, a generous squeeze of lime and garlic aioli. Season. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Build tacos by filling with slaw, Caribbean kidney beans, shredded Cheddar cheese and charred pineapple chilli salsa. Divide tacos between plates and tear over coriander to serve. Enjoy!
