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Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

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Bring back Taco Tuesdays with these delicious (and vegetarian!) black bean tacos. We’ve added smoky heat with chipotles in adobo and a touch of creaminess with feta cheese and fresh avocado mash.

Tags:Extra spicyGluten freeVeggie
Allergens:SoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 can

Black Beans

1 can

Chipotles in Adobo

(ContainsSoy)

1 tablespoon

Cumin

1 unit

Red Onion

2 clove

Garlic

1 unit

Roma Tomato

1 unit

Avocado

3 unit

Radishes

1 unit

Lime

2 ounce

Feta Cheese

(ContainsMilk)

6 unit

Corn Tortillas

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2991.56 kJ
Calories715 kcal
Fat32 g
Saturated Fat0 g
Carbohydrate92 g
Sugar0 g
Dietary Fiber22 g
Protein29 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Zester
Pan
Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

Halve, peel and finely chop the onion. Mince or grate the garlic. Zest the lime and then cut into wedges. Thinly slice the radishes. Dice the tomato, removing the tough core. Drain and rinse the beans.

2

Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the tomato, garlic, cumin, and 1 tablespoon adobo sauce from the can. Cook for 2 minutes, until fragrant. HINT: If you like the extra heat, remove 1 chipotle pepper and roughly chop, then add to the pan to taste.

3

Add the beans to the pan and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.

4

Meanwhile, halve, pit, and scoop out the avocado with a spoon. Coarsely mash it in a bowl and mix with a squeeze of lime juice, lime zest, and 1/2 tablespoon olive oil. Season with salt and pepper. Set aside.

5

Heat tortillas in a dry pan or oven until soft and pliable, about 3 minutes on each side.

6

Serve the black bean filling in the tortillas and top with feta and radishes. Serve with avocado mash to the side. Tip: Save those extra chipotles! Transfer to an airtight container and freeze. Making guacamole? Add a chopped chipotle for some spice. You can even add it to your favorite BBQ sauce for that special smoky flavor.