Sweet Indian Bean & Cherry Tomato Tacos

Name: Sweet Indian Bean & Cherry Tomato Tacos with Apricot Sauce, Garlic Aioli & Roasted Cashews
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; ½ Onion; 1 carrot; ½ head cos lettuce; 1 packet cherry tomatoes; 1 cucumber; 1 tin cannellini beans; 1 packet garlic paste; 1 sachet Mumbai Spice Blend; 1 packet Apricot Sauce; ¼ cup water; 30 g butter; drizzle white wine vinegar; 6 Mini Flour Tortillas; 1 packet parsley; 1 packet Crushed Roasted Cashews; 1 packet garlic aioli

with Apricot Sauce, Garlic Aioli & Roasted Cashews

Recipe Development TeamUpdated on April 02, 2026

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Calories

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Protein

23.7g protein

Total

20 minutes

Difficulty

Easy

Veggie

Allergens:

Soy
Milk
Gluten(Wheat)
cashews
Eggs
Eggs
Milk
Gluten
Soy
Fish
Sesame
May contain traces of allergens
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Walnut
Traces of Pine Nut

Wow, there’s a lot being packed into these tacos, they might explode! The sweet apricot glaze counter balances the North Indian spices of the chickpeas. Not to mention the cooling relief of the parsley and cherry tomatoes. We even squeezed in some nutty goodness to really make this dish go off with a bang! We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

Ingredients

Serving amount

Onion

carrot

½ head

cos lettuce

1 packet

cherry tomatoes

cucumber

1 tin

cannellini beans

(Contains: Soy; )

1 packet

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)

1 sachet

Mumbai Spice Blend

1 packet

Apricot Sauce

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

parsley

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

¼ cup

water

30 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3847 kJ

Fat45 g

of which saturates15.4 g

Carbohydrate97.4 g

of which sugars20.7 g

Dietary Fibre28.9 g

Protein23.7 g

Sodium1482 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

• Finely chop onion (see ingredients). Grate carrot. Finely shred cos lettuce (see ingredients). Halve cherry tomatoes. • Slice cucumber into thin sticks. Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook cannellini beans and onion, tossing, until softened, 2-3 minutes. • Add another drizzle of olive oil along with garlic paste and Mumbai spice blend. Stir to coat and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add apricot sauce, the water and butter, stirring beans to coat, 1-2 minutes. Season with salt and pepper.

• Meanwhile, combine cos lettuce, carrot, cherry tomatoes and a drizzle of white wine vinegar and olive oil in a medium bowl. Season and set aside. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Bring everything to the table. • Build your tacos by topping tortillas with salad. • Top with apricot-glazed cannellini beans and cucumber. • Tear over parsley, garnish with crushed roasted cashews and drizzle over garlic aioli to serve. Enjoy!