Cuban-Spiced Turkey & Black Bean Tacos

Name: Cuban-Spiced Turkey & Black Bean Tacos with Pineapple Salsa & Crema
Total time: 20 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 unit Tomato; 1 unit Black Beans; 1 unit Veggie Stock Concentrate; 1 tablespoon Cuban Spice Blend; 4 ounce Pineapple; 2 unit Scallions; 10 ounce Ground Turkey; 6 unit Flour Tortillas; 1.5 tablespoon Sour Cream; 1 unit Lime; Salt; Pepper; Cooking Oil; Butter

with Pineapple Salsa & Crema

Recipe Development TeamUpdated on September 10, 2025

Get Free Steak + 10 Free Meals

These quick and hearty tacos are bursting with tropical flavor. Warm flour tortillas are filled with spiced chicken and black beans, then topped with a zesty pineapple-tomato salsa, a dollop of crema, and fresh scallion greens. A final squeeze of lime brings brightness to every bold, savory bite.

Tags:

Quick

•Easy Prep

•New

•Kid Friendly

Allergens:

Soy

•Wheat

•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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

1 unit

Black Beans

1 unit

Veggie Stock Concentrate

4 ounce

Pineapple

2 unit

Scallions

10 ounce

Ground Turkey

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Lime

Not included in your delivery

1 tablespoon

Cuban Spice Blend

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories920 kcal

Fat39 g

Saturated Fat14 g

Carbohydrate89 g

Sugar20 g

Dietary Fiber10 g

Protein44 g

Cholesterol125 mg

Sodium1790 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

•Medium Bowl

•Medium Pot

•Large Pan

•Small Bowl

•Strainer

•Zester

•Potato Masher

•Paper Towel

Instructions

PDF

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain pineapple and roughly chop. Zest and quarter lime.

• In a medium bowl, combine scallion whites, tomato, pineapple, lime zest, juice from half the lime, salt, and pepper. Set aside until ready to serve.

• Heat a drizzle of oil in a medium pot over medium-high heat. Stir in beans and their liquid, stock concentrate, and half the Cuban Spice Blend (you'll use the rest in the next step). Cook, stirring occasionally, until thickened, 4-6 minutes. Turn off heat. (The beans will thicken more as they cool.) • Using a potato masher or fork, mash beans until mostly smooth. Stir in 1 TBSP butter (2 TBSP for 4 servings) until combined. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

• While beans cook, open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with remaining Cuban Spice Blend and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Place sour cream in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates. Fill with chicken and black beans (if beans have too much liquid, use a slotted spoon). Top with pineapple salsa (draining first), crema, and scallion greens. Serve with remaining lime wedges on the side.

Ground Poultry is fully cooked when internal temperature reaches 165°.