Spicy tinga tacos with black beans and pico de gallo

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Spicy tinga tacos with black beans and pico de gallo

Dairy-Free, Soy-Free, Spicy, Protein Plus

2 Servings, 850 Calories/Serving

15 Minutes

Hailing from the Mexican city of Puebla, this dish traditionally takes hours to make. But thanks to our pre-made tinga sauce, we get it to your table faster than you can say muy delicioso!

Ingredients

1 13.4 ounce carton cooked black beans
Your choice of protein
Sunbasket tinga sauce (Sunbasket vegetable stock - onions - diced tomatoes - tomato paste - extra virgin olive oil - lime juice - arrowroot powder - chipotle chiles in gluten-free adobo - sweet smoked paprika - kosher salt - lime zest - granulated garlic - onion powder)
Sunbasket pico de gallo (tomatoes - onions - jalapeño - red wine vinegar - lime juice - minced cilantro - kosher salt)
Organic fresh cilantro
Mi Rancho Artisan tortillas

Nutrition per serving

Calories 850, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1350mg (59% DV), Total Carb. 81g (29% DV), Fiber 14g (50% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 62g
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, Sesame.

Instructions

Wash produce before use

Prep and cook the beans and your protein

Rinse the black beans. Measure 1 cup [2 cups]; save the rest for another use.
Pulled chicken: Season lightly with salt and pepper.
Steaks and chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring once or twice, until lightly browned but not yet cooked through, 1 to 2 minutes.

Stir in the tinga sauce and 1 cup [2 cups] beans and cook, stirring occasionally, until your protein is cooked through, 1 to 2 minutes for shrimp or pulled chicken, 3 to 5 minutes for steak, and 5 to 6 minutes for 1-inch chicken strips. Transfer to a plate and season to taste with salt and pepper.

While your protein is cooking, prepare the remaining ingredients.

Prep the toppings; heat the tortillas

In a small bowl, season the pico de gallo to taste with salt and pepper.
Coarsely chop the cilantro.
Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, your protein, the pico de gallo, and cilantro. Invite everyone to assemble their own tacos.

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