Smashed Chermoula Bean & Beef Tacos
with Slivered Almonds & Garlic Aioli- Soy
- Almond
- Milk
- Gluten(Wheat)
- Eggs
Bursting with paprika, cumin and turmeric, our chermoula spice blend works wonderfully with tomato paste to create a saucy base for the cannellini beans and beef strips. The salad and almonds add extra texture, and the tasty garlic aioli really makes the dish sing. *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
1
carrot
2 clove
garlic
½
Onion
2
radish
1 tin
cannellini beans
(Contains: Soy; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
chermoula spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Baby Leaves
1 packet
mint
1 packet
beef strips
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Finely chop garlic. Thinly slice onion and radish. Drain and rinse half the cannellini beans. • Discard any liquid from beef strips packaging.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the frying pan to high heat with a generous drizzle of olive oil. Cook carrot and onion until just tender, 2 minutes. • Add cannellini beans and cook, tossing occasionally, until golden, 2-3 minutes. • Add garlic, chermoula spice blend, the butter and tomato paste (see ingredients) and cook until fragrant, 1 minute. • Add the water, stir to combine and simmer until thickened, 1-2 minutes. • Using a potato masher or fork, lightly mash cannellini beans until some of them have broken up and the sauce has thickened. Season to taste. Remove from heat and set aside.
TIP: Cooking the meat in batches over a high heat helps it stay tender. TIP: Add a splash of water if the cannellini bean mixture looks too thick.
• Heat mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Bring everything to the table to serve. • Build your tacos by spreading garlic aioli over tortillas. Top with some baby leaves, chermoula cannellini beans, beef and radish. • Top with toasted almonds. Tear over mint leaves to serve. Enjoy!
