Smashed Black Bean Tacos

Name: Smashed Black Bean Tacos with Creamy Slaw, Pickled Onion & Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Red Onion; 1 unit Lime; 13.4 ounce Black Beans; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; ¼ ounce Cilantro; 4 ounce Coleslaw Mix; 2 tablespoon Mayonnaise; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 2 tablespoon Smoky Red Pepper Crema; 1 teaspoon Olive Oil; 1 tablespoon Butter; ¼ teaspoon Sugar; Salt; Pepper

with Creamy Slaw, Pickled Onion & Red Pepper Crema

Recipe Development TeamPublished on September 29, 2020

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Can’t resist a side of spiced, creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!

Tags:

Veggie

•One Pan

•Quick

Allergens:

Eggs

•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

Red Onion

1 unit

Lime

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

¼ ounce

Cilantro

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(Contains: Eggs)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains: Soy, Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3556 kJ

Calories850 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate102 g

Sugar12 g

Dietary Fiber11 g

Protein20 g

Cholesterol50 mg

Sodium2190 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

•Plastic Wrap

•Small Bowl

•Large Pan

•Potato Masher

•Large Bowl

•Paper Towel

Instructions

• Wash and dry all produce. • Halve, peel, and thinly slice onion. Quarter lime. • In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings).

• While beans cook, roughly chop cilantro. • In a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.