Black Bean and Corn Tacos

with poblanos and cilantro crema

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Introduce your meatless Mondays to Taco Tuesdays… or Tex-Mex Tuesdays, whatever alliteration works for you. In fact, the most important introduction will be your mouth to this fiesta of flavor. Black beans flavored with chile and cumin seasoning are added to corn and poblano, filling these tortillas with bulky flavor. Queso fresco, cilantro, and crunchy onions top these tacos with tangible, toothsome, Texas-tinged tastes. Whatever day, these are delights. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • ½ oz. Cilantro
  • 1 Poblano Pepper
  • 15½ oz. Black Beans
  • Info
    2 oz. Sour Cream
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    6 Small Flour Tortillas
  • Info
    1 oz. Queso Fresco
  • Info
    1 oz. Crispy Fried Onions
  • 1 Lime
  • 3 oz. Corn Kernels

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    725
  • Carbohydrates
    101g
  • Fat
    26g
  • Protein
    24g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare Ingredients and Make Cilantro Crema

    Mince cilantro (no need to stem). Stem poblano pepper, seed, and cut into ¼" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands after prepping. Quarter lime. Drain black beans and rinse. Combine sour cream and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside.

  • 2

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn and poblano to hot pan and stir occasionally until lightly browned, 3-5 minutes.

  • 3

    Finish the Filling

    Add black beans, seasoning rub, and ¼ tsp. salt to pan. Stir occasionally until corn is lightly charred and beans are warmed through, 1-2 minutes. Remove from burner.

  • 4

    Warm the Tortillas

    Wrap tortillas in a damp paper towel and microwave, 30 seconds.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing filling in tortillas and garnishing with cilantro crema, queso fresco, crispy onions, and remaining cilantro. Squeeze lime wedges over tacos to taste. Bon appétit!

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