Meal Kit
Spicy Plantain and Black Bean Tacos
with sour cream and poblano pepper
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
David Padilla
“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)
- 15½ oz. Black Beans
- 6 oz. Sliced Plantains
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
- 1 Shallot
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1 oz. Crispy Jalapenos
- ¼ oz. Cilantro
- 1 tsp. Fajita Seasoning
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) QPG2ek3E
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Calories710
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Carbohydrates105g
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Net Carbs100g
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Fat25g
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Protein15g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Wire-Mesh Strainer
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 large non-stick pan over medium-high heat with 1 tsp. olive oil. Add to tacos as desired. 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 ground beef, season with a pinch of salt and pepper and break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, season with a pinch of salt and pepper and break up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Drain and rinse black beans in a wire-mesh strainer.
Mince cilantro (no need to stem).Cut sliced plantains into 1/2” 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 1/4" 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 to pickle, at least 5 minutes.
While shallot pickles, start filling. -
3 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 1/4 tsp. salt and a pinch of pepper. -
4 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. -
5 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!
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