Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh & Ready

Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in under 10 minutes.

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Dairy-Free, Vegan, Soy-Free

2 Servings, 700 Calories/Serving

20–25 Minutes (Conventional oven)

6–8 Minutes (Microwave oven)

Meatless Monday, Taco Tuesday . . . we got a new one: Rainbow Wednesday. Go colorful, go rainbow shaped, and don’t be too fanatical about alliteration rules.

Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your tray:
Black beans
Rainbow quinoa
Fire-roasted tomatoes
Cilantro
Tomato paste
Chili powder
Kosher salt
Coriander
Cumin
Sweet paprika
Granulated garlic
In your bag:
Organic grape tomatoes
Cabbage slaw (carrots - cabbage)
Apple cider vinegar
Mi Rancho Artisan tortillas
Wholly guacamole
Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
Organic lime

Nutrition per serving

Calories: 700, Protein: 23g (46% DV), Fiber: 18g (72% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 1330mg (55% DV), Carbohydrates: 108g (36% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Choose your heating method

Our favorite method for this dish is to microwave the quinoa mixture while heating the tortillas in the oven.

Conventional oven | 20–25 minutes

Heat the oven to 425°F.

Quinoa mixture: Remove the plastic from the tray and add the tomatoes. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through.

Tortillas: On a sheet pan, arrange 6 tortillas side by side. Reserve the rest of the tortillas for another use. Bake for 1 minute, turn the tortillas over, and bake for 1 to 3 minutes more, or until just pliable and warmed through.

Microwave oven | 6–8 minutes

Quinoa mixture: Remove the plastic from the tray and add the tomatoes. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave for 3 to 5 minutes more, or until heated through.

Tortillas: Arrange 6 tortillas, slightly overlapping, on a plate and cover with a damp paper towel. Reserve the rest of the tortillas for another use. Microwave for 20 to 30 seconds, or until just pliable and warmed through.

Serve

While the quinoa mixture and tortillas are heating, cut the lime into wedges. In a medium bowl, stir together the cabbage slaw and apple cider vinegar.

Season the quinoa–black bean mixture and cabbage slaw to taste with salt and pepper. Set out the tortillas, quinoa–black bean mixture, cabbage slaw, salsa roja, guacamole, and lime wedges. Invite everyone to assemble their own tacos.

Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.

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