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Chipotle Black Bean Tacos
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Chipotle Black Bean Tacos

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 spicy
Gluten-free
Veggie
Allergens:
Soy
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 can

Black Beans

1 can

Chipotles in Adobo

(Contains: Soy)

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

(Contains: Milk)

6 unit

Corn Tortillas

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories715 kcal
Energy (kJ)2992 kJ
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

Knife
Zester
Pan
Bowl
Spoon

Instructions

Chop the vegetables
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.

Add spices
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.

Stir the beans
3

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

Add olive oil
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.

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