Taco Tuesday isn’t just a meal! Whether you’re in Mexico or Merrylands, it’s a midweek ritual that deserves something quick, easy, and downright delicious. And there’s no better way to celebrate than with the kind of dish that proves you don’t need hours in the kitchen to serve up big flavour.
We whipped up these Mexican Bean & Veggie Tacos with Creamy Slaw & Zingy Cucumber, with an EveryPlate meal kit -which delivers all the ingredients you need to your doorstep, ready to be transformed into a fresh and flavour-packed spread. Think tender beans and carrot coated in fiery taco seasoning, balanced perfectly with creamy slaw and a zingy cucumber salad – all tucked into warm mini tortillas. Ariba !!!
INGREDIENTS
1 cucumber
1 carrot
1 sachet red kidney beans (drained and rinsed)
1 sachet spicy taco seasoning (use less if you prefer milder heat)
½ packet tomato paste
1 bag shredded cabbage mix
1 tbsp mayonnaise
6 mini flour tortillas
INSTRUCTIONS
Prep the vegetables:
Finely chop the cucumber and grate the carrot. Drain and rinse the kidney beans.
Cook the bean filling:
Heat a large frying pan over medium–high heat with a drizzle of olive oil. Add the carrot and kidney beans and cook for 3–4 minutes, until tender. Stir in the spicy taco seasoning and tomato paste; cook for 1–2 minutes until fragrant. Lower the heat, add a splash of water, and cook for 1 minute until the mixture thickens slightly. Season to taste.
Make the sides:
In a large bowl, toss the shredded cabbage mix with the mayonnaise, a drizzle of olive oil, and a pinch of salt to make a creamy slaw. In a medium bowl, combine the cucumber with a drizzle of white wine vinegar and olive oil. Season to taste.
Warm the tortillas and assemble:
Heat the mini tortillas in the microwave on a plate in 10-second bursts until warmed through. Fill each tortilla with creamy slaw, spoonfuls of the bean mixture, and a topping of zingy cucumber. Serve immediately.
