Queso and Frijoles Veggie Tacos

with chipotle creamed corn

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

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

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.

In Your Box (serves 2)

  • 10 oz. Corn Kernels
  • 1 Orange Bell Pepper
  • 1 Red Onion
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 15½ oz. Kidney Beans
  • Info
    7 fl. oz. Chef's Heavy Cream
  • 2 tsp. Sazon Chipotle Seasoning
  • Info
    6 6" Flour Tortillas
  • Info
    1½ oz. Shredded Chihuahua Cheese
  • Info
    2 oz. Sour Cream

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
    882
  • Carbohydrates
    123g
  • Fat
    28g
  • Protein
    41g
  • Sodium
    1355mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Rinse corn under warm water if still frozen. Stem, seed, and slice orange bell pepper into thin ¼" 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.

  • 2

    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.

  • 3

    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 ¼ cup water. Using a fork or potato masher, mash beans until fairly smooth with some chunks left. Season with ½ tsp. salt and a pinch of pepper. Remove from pan and cover with plastic wrap. Wipe pan clean.

  • 4

    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 ¼ tsp. salt and a pinch of pepper.

  • 5

    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.

  • 6

    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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