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.
Ingredients
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
Garlic
1 unit
Lime
6 unit
Flour Tortillas
(Contains Gluten)
7 g
Cilantro
56 g
Spring Mix
66 g
Mini Cucumber
1 unit
Avocado
2 tbsp
Tomato Sauce Base
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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!)
Divide tortillas and salad between plates. Top tortillas with taco filling then avocado. Sprinkle cilantro over top.
