Spicy Plantain and Black Bean Tacos

with queso fresco and poblano pepper

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

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

“Spicy,” you read, and think to yourself… that I like. You like your food with a little fire and not just the kind that comes from flame, stove, or oven. But that next word… “plantain”… you read that with trepidation. Plantains are like bananas, and bananas don't belong in tacos! Like bananas, but not; these plantains mix with spicy poblanos and earthy black beans for the best taco experience you've ever read about. Crunchy, tart pickled shallot and another hit of fire from the crispy jalapeños will transport you beyond the words on this screen. Quit reading, and get to eating. 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)

  • 1 Lime
  • ¼ oz. Cilantro
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Queso Fresco
  • 1 Shallot
  • 1 Poblano Pepper
  • Info
    1 oz. Crispy Jalapeños
  • 1 tsp. Fajita Seasoning
  • 6 oz. Sliced Plantains
  • 15½ oz. Black Beans

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
    771
  • Carbohydrates
    110g
  • Fat
    27g
  • Protein
    21g
  • Sodium
    1521mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Wire-Mesh Strainer

Before You Cook

  • 1

    Prepare the Ingredients

    Drain and rinse black beans in a wire-mesh strainer. Mince cilantro (no need to stem). Cut sliced plantains into ½” dice. Halve lime lengthwise. Cut one half into wedges and juice the other half. Peel and halve shallot. Slice halves into thin strips. 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 and cutting board after prepping.

  • 2

    Pickle the Shallot

    In a mixing bowl, combine shallot, lime juice, and a pinch of salt and pepper. Set aside at least 5 minutes. While shallot pickles, start filling.

  • 3

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add plantain and poblano (to taste) to hot pan and stir occasionally until lightly charred, 2-3 minutes.

  • 4

    Finish the Filling

    Add black beans, half the cilantro (reserve remaining for garnish), and fajita seasoning to pan and stir occasionally until beans are warmed through, 1-2 minutes. Remove from burner and season with ¼ tsp. salt and a pinch of pepper.

  • 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Plate dish as pictured on front of card, placing filling inside tortillas and garnishing with reserved cilantro, pickled shallot (to taste), queso fresco, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!

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