Seared summer squash and black bean tacos with cabbage slaw

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

Seared summer squash and black bean tacos with cabbage slaw

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 520 Calories/Serving

30–40 Minutes

Seasoned with our custom spice blend, black beans give these vegetarian tacos heft and protein, while summer squash, bell peppers, and mildly spicy poblanos deliver earthy sweetness. A pinch of sugar in the crisp cabbage slaw highlights the salty-savory notes of the tacos; feel free to swap in honey or maple syrup, or omit the sugar altogether.

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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 or 2 yellow squash
  • 1 red bell pepper
  • 1 poblano chile
  • ½ cup cooked black beans
  • Squash taco seasoning (cumin - coriander - dried Mexican oregano - garlic)
  • ¼ pound Savoy cabbage
  • 1 lime
  • Fresh cilantro
  • 6 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco
  • 3 tablespoons roasted pumpkin seeds

Nutrition per serving

Calories 520, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 480mg (21% DV), Total Carb. 68g (25% DV), Fiber 17g (61% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Trim the ends from the squash; cut the squash in half crosswise, then lengthwise into ½-inch-wide wedges.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the bell pepper.
  • Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano crosswise. Wash your hands after handling.

2

Cook the vegetables

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until just tender and lightly browned on all sides, 3 to 5 minutes. Transfer to a plate. Warm 1 to 2 teaspoons oil in the pan over medium heat. Add the bell pepper and poblano, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and char, 3 to 5 minutes. Return the squash to the pan; remove from the heat.
While the vegetables cook, prepare the black beans.

3

Cook the black beans

  • Rinse the black beans.
In a small sauce pot over medium heat, warm 1 to 2 teaspoons oil. Stir in the taco seasoning; cook until fragrant, about 30 seconds. Add the beans and ½ cup water; season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 6 minutes.
While the beans cook, prepare the slaw and heat the tortillas.

4

Make the cabbage slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Juice half the lime; cut half into wedges for garnish.
  • Coarsely chop the cilantro.
In a medium bowl, combine the cabbage, lime juice, and cilantro. Season lightly with sugar, if desired. Season to taste with salt and pepper; toss to combine.

5

Warm the tortillas

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

Serve

Transfer the tortillas to individual plates, fill with the beans, and top with the squash-pepper mixture. Garnish with the cabbage slaw, queso fresco, and pumpkin seeds. Serve with the lime wedges.