Meal Kit
Black Bean and Corn Tacos
with poblano and cilantro crema
Prep & Cook Time: 20-30 min.
Spice Level: Mild
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. 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)
- 15½ oz. Black Beans
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
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1 oz. Queso Fresco
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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) d3VKVNPD
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Calories740
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Carbohydrates104g
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Net Carbs99g
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Fat26g
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Protein24g
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Sodium1710mg
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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Meat lovers! Cook proteins in a large non-stick pan over medium heat with 2 tsp. olive oil .If using diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season all over with a pinch of salt and pepper. Cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add to tacos as desired.
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1 Prepare Ingredients and Make Cilantro Crema
Mince cilantro (no need to stem).
Quarter lime.Stem poblano pepper, 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 after prepping.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. Stir occasionally until lightly browned, 3-5 minutes. -
3 Finish the Filling
Add black beans, seasoning 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, 30-60 seconds.
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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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