
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Corn and black bean tacos with avocado and queso fresco
Vegetarian, Soy-Free, Gluten-Free
2 Servings, 620 Calories/Serving
25–35 Minutes
These vegetarian tacos cook up quickly but get slow-cooked flavor from our savory yet mild custom mole poblano spice blend.
In your bag
- 16 Mi Rancho 100% corn tortillas
- 6 scallions
- 3 ears corn
- 2 cups cooked black beans
- 1 jalapeño (optional)
- Sunbasket mole poblano spice blend (ancho chile powder - coconut sugar - granulated garlic - salt - sweet smoked paprika - sesame seeds - ground cinnamon - cocoa powder)
- 2 limes
- 2 ounces queso fresco
- 2 avocados
- Fresh cilantro
- ¼ cup roasted pumpkin seeds
Nutrition per serving
Protein: 19g (38% DV), Fiber: 21g (84% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 4.5g, Saturated Fat: 6g (30% DV), Cholesterol: 10mg (3% DV), Sodium: 380mg (16% DV), Carbohydrates: 76g (25% DV), Total Sugars: 11g, Added Sugars: Trace (0% DV).
Contains:
Milk
Instructions
Wash produce before use
1
Warm the tortillas
- Remove 12 tortillas from the package; save the rest for another use.
While the tortillas warm, prepare the scallions.
2
Prep and cook the scallions
- Trim the root ends from the scallions; cut the scallions in half lengthwise, then crosswise into 2-inch lengths.
While the scallions cook, prepare the corn and black beans.
3
Prep and cook the corn and black beans
- Shuck the corn. Lay the cobs flat and cut the kernels from the cobs.
- Rinse the black beans.
- If using, remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling.
While the corn and beans cook, prepare the garnishes.
4
Prep the garnishes
- Cut the limes into wedges.
- Crumble the queso fresco.
- Cut the avocados in half. Remove the pits, scoop out the flesh, and cut the flesh into ½-inch pieces.
- Coarsely chop the cilantro.
Serve
Kids Can!
- Arrange the tortillas for warming.
- Shuck the corn and rinse the beans.
- Crumble the queso fresco.
- Scoop out the avocado.
- Set out the taco fixings.