Caribbean Kidney Bean & Slaw Tacos

Name: Caribbean Kidney Bean & Slaw Tacos with Charred Pineapple Chilli Salsa
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin Pineapple Slices; 1 packet red kidney beans; ½ Onion; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet tomato paste; ⅓ cup water; 1 pinch chilli flakes; drizzle white wine vinegar; 1 packet Shredded Cabbage Mix; 1 packet Baby Leaves; 1 packet Mayonnaise; 6 Mini Flour Tortillas

with Charred Pineapple Chilli Salsa

Get up to $175 off

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!

Tags:

Veggie

Allergens:

Eggs

•Gluten(Wheat)

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Pineapple Slices

1 packet

red kidney beans

Onion

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

tomato paste

1 pinch

chilli flakes

1 packet

Shredded Cabbage Mix

1 packet

Baby Leaves

1 packet

Mayonnaise

(Contains: Eggs; May be present: Wheat, Fish, Almond, Cashew, Sesame, Soy. )

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

Not included in your delivery

olive oil

⅓ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2966 kJ

Calories708 kcal

Fat23.9 g

of which saturates6.3 g

Carbohydrate87.9 g

of which sugars27.8 g

Dietary Fibre21.1 g

Protein27.2 g

Sodium1550 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

• 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. Thinly slice onion (see ingredients).

• 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 leavesand mayonnaise. Season. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.