Carb Smart Lettuce Leaf Tacos
with Black Beans and Cheddar Cheese- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- Peanuts
Enjoy all the flavours of tacos without the carbs! Hot peppers and Enchilada Spice Blend, mixed with beans and ground beef, are topped with cheese and cooling sour cream! Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Ground beef • Poblano pepper • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green onion • Romaine Lettuce • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Ingredients
250 g
Ground Beef
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Hot Pepper
2 tbsp
Tomato Sauce Base
(May contain traces of: Milk, Mustard, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Peanuts)
1 unit(s)
Lettuce
1 unit(s)
Black Beans
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Cut ends off lettuce, then gently separate leaves. Rinse and dry leaves.
- Thinly slice green onions.
- Core, then cut hot pepper into 1/4-inch pieces.
- Using a strainer, drain and rinse beans.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add beef and Enchilada Spice Blend. Cook 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Using a slotted spoon, transfer mixture to a medium bowl, then cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then peppers. Cook 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add beef and beans to the pan.
- Add tomato sauce base and 2 tbsp (4 tbsp) water. Cook 3-4 min, stirring often, until well-combined and beans are warmed through.
- Divide beef-bean mixture between lettuce leaves.
- Top with cheese, then green onions.
- Dollop sour cream over top.
- Divide lettuce leaf tacos between plates.
