All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Put a twist on Taco Tuesday (or whatever day!) with these queso and frijoles veggie tacos. ¿No se habla? No problem! Once you spread these flour tortillas with mashed kidney beans, top them off with vibrant veggies, and tangy Oaxacan cheese, you've got deliciousness in any language. Chipotle seasoning adds fiery flavor to creamed corn for tacos that are right any night.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Rinse corn under warm water if still frozen. Stem, seed, and slice orange bell pepper into thin 1/4" strips. Halve and peel onion. Slice halves into thin strips (julienne). Mince garlic. Stem cilantro and mince leaves. Drain and rinse kidney beans in colander.
Make the Corn
Heat 1 tsp. olive oil in a medium pot over medium heat. Add half the garlic (reserve remaining for kidney beans) to hot pot and cook 30 seconds, or until fragrant. Add corn and cook 5 minutes, or until slightly browned. Stir in heavy cream, half the chipotle seasoning, and cook 3-5 minutes, or until slightly thickened. Taste corn and add remaining chipotle seasoning if more heat is desired. Keep warm until ready to plate.
Make the Beans
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add remaining garlic and cook 30 seconds, or until fragrant. Add kidney beans and 1/4 cup water. Using a fork or potato masher, mash beans until fairly smooth with some chunks left. Season with 1/2 tsp. salt and a pinch of pepper. Remove from pan and cover with plastic wrap. Wipe pan clean.
Cook the Vegetables
Heat 2 tsp. olive oil in pan used for beans over medium heat. Add red onion and orange bell pepper to hot pan. Cook 7-9 minutes, while stirring, or until vegetables are tender. Season with 1/4 tsp. salt and a pinch of pepper.
Warm the Tortillas
While vegetables are cooking, stack tortillas and wrap in a paper towel. Microwave 30-45 seconds, or until warmed through and pliable. Alternatively, heat tortillas individually in a medium pan over medium heat for 30 seconds on each side.
Plate the Dish
Place creamed corn on a plate or in a small bowl. Divide beans between tortillas, followed by cooked vegetables. Garnish each taco with cheese, sour cream, and cilantro (to taste).
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