Five-spice black bean and cremini tacos with guacamole and crunchy slaw

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

Five-spice black bean and cremini tacos with guacamole and crunchy slaw

Five-spice black bean and cremini tacos with guacamole and crunchy slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories

2 Servings, 490 Calories/Serving

20–35 Minutes

Meatless Monday, meet Taco Tuesday! Piled high with hearty black beans, sautéed mushrooms, and our red pepper–cashew crema, these plant-based tacos are a weeknight win.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 1 organic lime
  • 3 ounces organic shredded carrots
  • 8 Mi Rancho 100% corn tortillas
  • 5 ounces organic cremini or other button mushrooms
  • 1 cup cooked black beans
  • 1 teaspoon five-spice powder
  • Sunbasket red pepper–cashew crema (roasted red peppers - cashew butter - garlic - lemon juice - kosher salt)
  • ¼ cup guacamole

Nutrition per serving

Calories 490, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 500mg (22% DV), Total Carb. 62g (23% DV), Fiber 13g (46% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Tree Nuts (cashew)

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the slaw

  • Cut away any core from the cabbage; thinly slice the cabbage. 
  • Juice the lime.

In a medium bowl, combine the cabbage, carrots, lime juice, and 1 to 2 teaspoons oil and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Warm the tortillas

  • 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. Meanwhile, prepare the mushroom–black bean mixture.


Cook the mushroom–black bean mixture

  • Coarsely chop the mushrooms.
  • Rinse the black beans.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, sprinkle with the five-spice powder, and cook, stirring occasionally, until the mushrooms are browned and starting to crisp, 5 to 7 minutes. 

Stir in the beans and 1 tablespoon [2 TBL] water and season with salt and pepper. Reduce the heat to medium and cook until the beans are heated through and the sauce is thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Set out the tortillas, mushroom–black bean mixture, slaw, red pepper–cashew crema, and guacamole. Invite everyone to assemble their own tacos.

Kids Can!
  • Juice the lime.
  • Assemble the slaw.
  • Count the tortillas.
  • Rinse the black beans.
  • Help set out the taco fillings.