Caribbean Kidney Bean & Slaw Tacos

Name: Caribbean Kidney Bean & Slaw Tacos with Charred Pineapple Chilli Salsa
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Garlic Aioli; 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 sachet Coriander; ½ Lime

with Charred Pineapple Chilli Salsa

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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:

Vegetarian

Allergens:

Egg

•Soja

•Hvede

•Gluten

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 packet

Garlic Aioli

(Contains: Egg, Soja; )

Red Onion

1 sachet

Chilli Flakes

Mini Flour Tortillas

(Contains: Hvede, 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 sachet

Coriander

Lime

Nutrition Values

Calories638 kcal

Energy (kJ)2670 kJ

Fat17.9 g

of which saturates4.7 g

Carbohydrate81.1 g

of which sugars23.5 g

Dietary Fibre18.1 g

Protein26.8 g

Sodium1360 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.

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). Cut lime into wedges.

• 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, 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 and charred pineapple chilli salsa. Divide tacos between plates and tear over coriander to serve. Enjoy!