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Halloumi & Red Bean Tacos

with Crisp Cucumber-Cabbage Slaw

Cooking time

15 minutes

Servings

2/4

Calories

1010 /serving

Halloumi & Red Bean Tacos

with Crisp Cucumber-Cabbage Slaw

Hallou, anybody home? Set the table for a simple and satisfying Mexican-themed meal that sidesteps meat in favour of alternative proteins. Halloumi cheese, seared until almost caramelized, brings interesting texture to each bite. And red kidney beans add ample softness, cooked down with garlic and our America Latina blend (featuring a warm array of spices, from ancho to sesame). With a sharp cuke and cabbage slaw for contrast, these tacos answer your call.

We will send you:

150g Shredded cabbage
15ml Minced garlic
1 Cucumber
540ml Red kidney beans (canned)
30ml Apple cider vinegar
125g Halloumi
6 Wheat flour tortillas
8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame, Sulphites, Wheat

You will need:

Medium pan (non-stick if possible)
Large pan
Strainer
Oil
Salt & pepper (S&P)
Aluminum foil

Total Fat
36 g

Saturated Fat
14 g

Sodium
2280 mg

Total Carb
134 g

Sugars
20 g

Protein
48 g

Fibre
19 g

Preparation

Warm the tortillas

Preheat the oven to 450°F. Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.

Sauté the kidney beans

Meanwhile, drain and rinse the kidney beans. In a large pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kidney beans, ¼ cup water (double for 4 portions), ½ the spices and S&P. Cook, stirring occasionally, 2 to 3 min., until warmed through. Mash ½ the kidney beans.

Sear the halloumi

Meanwhile, rinse the halloumi and pat dry with paper towel; thinly slice and season with the remaining spices. In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate and keep warm.

Make the slaw

Halve the cucumber lengthwise; thinly slice crosswise on an angle. In a large bowl, combine the vinegar, a drizzle of oil and S&P. Add the cabbage and cucumber; toss well.