Caribbean Kidney Bean & Slaw Tacos
with Charred Pineapple Chilli Salsa
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!
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
Ingredients
1
Pineapple Slices
1
red kidney beans
1
Red Onion
1
Mild Caribbean Jerk Seasoning
1
Tomato Paste
1
Chilli Flakes
1
Shredded Cabbage Mix
1
baby leaves
1
Mayonnaise
(Contains Egg; May be present Wheat, Fish, Almond, Cashew, Sesame, Soy. )
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
Not included in your delivery
1
olive oil
water
white wine vinegar
Nutrition Values
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 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 bowl with pineapple, add a pinch of chilli flakes (if using), a drizzle of white wine vinegar and olive oil. Toss to combine and season. • In a second medium bowl, combine shredded cabbage mix, baby spinach leaves and mayonnaise. Season with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Build tacos by filling with creamy slaw, Caribbean kidney beans and charred pineapple chilli salsa. Enjoy!