Meal Kit

Spicy Plantain and Black Bean Tacos

with quick-pickled shallots and poblano pepper

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 7 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies
  • Vegetarian

“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 flames, 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. Crisp, tart pickled shallots 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
  • Info
    6 Small Flour Tortillas
  • 1 Poblano Pepper
  • 1 Lime
  • Info
    2 oz. Light Sour Cream
  • 1 Shallot
  • Info
    1 oz. Crispy Jalapenos
  • ¼ oz. Cilantro
  • 1 tsp. Fajita Seasoning
Contains: Sulfites
Food intolerance information

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
    660
  • Carbohydrates
    102g
  • Net Carbs
    97g
  • Fat
    22g
  • Protein
    15g
  • Sodium
    1160mg

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

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.

  1. 1

    Prepare the Ingredients

    Drain and rinse beans in a wire-mesh strainer.

    Mince cilantro (no need to stem).

    Cut 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. 2

    Quick-Pickle the Shallots

    In a mixing bowl, combine shallots, lime juice, and a pinch of salt and pepper. Set aside, at least 5 minutes.

    While shallots quick-pickle, continue recipe.

  3. 3

    Cook the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add plantains and poblanos (to taste) to hot pan and stir occasionally until lightly charred, 2-3 minutes.

    Add beans, half the cilantro (reserve remaining for garnish), and fajita seasoning. 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. 4

    Warm the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds.

    If tortillas come folded, keep folded.

    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. 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with filling and garnishing with remaining cilantro, quick-pickled shallots (to taste), sour cream, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!

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