Caribbean Black Bean, Halloumi & Slaw Tacos

Name: Caribbean Black Bean, Halloumi & Slaw Tacos with Charred Pineapple-Chilli Salsa
Total time: 15m
Yield: 2
Ingredients: 1 packet Garlic Aioli; 1 Red Onion; 1 sachet Chilli Flakes; 6 Mini Flour Tortillas; 1 packet Baby 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 packet Halloumi; 1 sachet Coriander; 1 drizzle olive oil; ⅓ cup Water; 1 drizzle white wine vinegar

with Charred Pineapple-Chilli Salsa

4.0(52)

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Calories

1020 kcal

Protein

49.3g protein

Difficulty

Easy

Allergens:

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Red Onion

1 sachet

Chilli Flakes

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Baby 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 packet

Halloumi

(Contains: Milk; )

1 sachet

Coriander

Not included in your delivery

1 drizzle

olive oil

⅓ cup

Water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4270 kJ

Calories1020 kcal

Fat48.7 g

of which saturates23.1 g

Carbohydrate87.5 g

of which sugars26.3 g

Dietary Fibre19.4 g

Protein49.3 g

Sodium2230 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Drain pineapple slices and roughly chop. Cut halloumi into 1cm-thick slices. • 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 half the red kidney beans. Thinly slice onion (see ingredients).

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, 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 and mayonnaise. Season. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.