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
“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!
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
Large 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
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.
Pickle the Shallot
In a mixing bowl, combine shallot, lime juice, and a pinch of salt and pepper. Set aside to pickle, at least 5 minutes.
While shallot pickles, start filling.
Cook the Plantain Mixture
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.
Add black beans, half the cilantro (reserve remaining for garnish), and seasoning blend. Stir occasionally until beans are warmed through, 1-2 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave, 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.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with plantain mixture and garnishing with reserved cilantro, pickled shallot (to taste), sour cream, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.