Corn and black bean tacos with avocado and queso fresco
Gluten-Free, Vegetarian, Soy-Free
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)
- Sun Basket 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
You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.
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 (Mole poblano spice blend contains trace amounts of coconut sugar): Trace (0% DV).