Meal Kit
Black Bean and Corn Tacos
with poblano and cilantro crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
David Padilla
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. Cheese, 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)
- 15½ oz. Black Beans
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6 Small Flour Tortillas
- 4 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Crispy Fried Onions
- ½ oz. Cilantro
- 1 Tbsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories690
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Carbohydrates95g
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Net Carbs90g
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Fat26g
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Protein23g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tacos as desired.
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1 Prepare Ingredients and Make Cilantro Crema
Drain beans and rinse.
Mince cilantro (no need to stem).Quarter lime.Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.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 poblanos (to taste) to hot pan. Stir occasionally until lightly browned, 3-5 minutes. -
3 Finish the Filling
Add beans, chile and cumin rub, and 1/4 tsp. salt to hot 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 until warmed through, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Finish the Dish
Plate dish as pictured on front of card, placing filling in tortillas and topping with cheese. Garnish with cilantro crema, crispy onions, and remaining cilantro. Squeeze lime wedges over tacos to taste. Bon appétit!
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