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Chipotle Black Bean Tacos
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Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

with Avocado and Cilantro

Our Chipotle Black Bean Tacos will show you the true power of plant-based cuisine! The savoury chipotle black bean and quinoa taco filling, topped with fresh cilantro and some zesty seasoned avocado, will breathe new life into your taco night for weeks to come!


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

Preparation Time30 minutes


serving amount

370 mL

Black Beans

½ cup

White Quinoa

1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

1 unit

Vegetable Broth Concentrate

56 g

Red Onion

3 g


1 unit


6 unit

Flour Tortillas

(Contains Gluten)

7 g


56 g

Spring Mix

66 g

Mini Cucumber

1 unit


2 tbsp

Tomato Sauce Base

Not included in your delivery

2 tbsp


½ tsp


¼ tsp


½ tsp



Nutrition Values

Calories880 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate117 g
Sugar12 g
Dietary Fiber23 g
Protein23 g
Cholesterol0 mg
Sodium1660 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.


Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Small Bowl
Large Bowl
Paper Towel



Before starting, wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Drain and rinse black beans in a strainer. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lime. Roughly chop cilantro.

Start taco filling

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, garlic, Mexican Seasoning, tomato sauce base and 1/2 tsp chipotle powder. (NOTE: Reference Heat Guide.) Season with salt and pepper. Cook, stirring frequently, until onions are soft and spices are fragrant, 3-4 min.

Finish taco filling

Stir in quinoa, broth concentrate and 1.5 cups water (dbl for 4 ppl). Bring to a boil over medium-high, then stir in black beans. Cover and reduce heat to medium. Cook until quinoa is tender and liquid is absorbed, 13-15 min. Remove from heat. Let stand, still covered, 2-3 min.

Prep avocado

While taco filling cooks, peel, pit, then cut avocado into 1/4-inch pieces. Combine avocado, lime zest and half the lime juice in a small bowl. Season with salt and pepper.

Make salad and warm tortillas

Combine remaining lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cucumbers and spring mix. Season with salt and pepper, then toss to coat. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)

Finish and serve

Divide tortillas and salad between plates. Top tortillas with taco filling then avocado. Sprinkle cilantro over top.