Quinoa and black bean tacos with cabbage slaw

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

Instructions

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

Wash produce before use

Cook the quinoa

Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the cabbage slaw.

Assemble the cabbage slaw

In a medium bowl, combine the cabbage and quick-pickle brine. Season with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Prep and cook the remaining taco filling ingredients

Peel and thinly slice the shallots.
Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
Rinse the black beans.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook, stirring occasionally, until softened and lightly browned, 3 to 5 minutes. Stir in the taco seasoning and cook until fragrant, about 1 minute. Add the red peppers, beans, and ¼ cup [½ cup] water and bring to a simmer. Cook, stirring occasionally, until the peppers and beans are heated through, 2 to 3 minutes. Stir in the cooked quinoa. Remove from the heat and season to taste with salt and pepper.
While the filling cooks, prepare the garnishes and the tortillas.

Prep the garnishes; warm the tortillas

Coarsely chop the cilantro.
Cut the lime into wedges. [Cut 1 lime into wedges; save the remaining lime for another use.]
Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the 6 [12] 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 and fill with the quinoa–black bean mixture. Garnish with the cabbage slaw and cilantro. Crumble the queso fresco over the top and serve with the lime wedges.

Kids Can!

Rinse the quinoa.
Assemble the cabbage slaw.
Rinse the beans.
Count the tortillas.
Help assemble the tacos.

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Great for Entertaining

Quinoa and black bean tacos with cabbage slaw

Family-Friendly, Vegetarian, Soy-Free, Gluten-Free

2 Servings, 660 Calories/Serving

20 – 35 Minutes

Quinoa makes a surprisingly delicious taco filling, especially when blended with black beans, roasted red peppers, and our custom-made taco seasoning.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket 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.

½ cup rainbow quinoa
5 ounces organic shredded Savoy or other cabbage
Sun Basket quick-pickle brine (apple cider vinegar - honey)
1 or 2 organic shallots
¼ pound roasted red peppers
1 cup cooked black beans
Sun Basket taco seasoning (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
4 or 5 sprigs organic fresh cilantro
1 organic lime
8 Mi Rancho 100% corn tortillas
1½ ounces queso fresco

Chef's Tip

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.

Nutrition per serving

Calories: 660, Protein: 21g (42% DV), Fiber: 18g (72% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 15mg (5% DV), Sodium: 330mg (14% DV), Carbohydrates: 105g (35% DV), Total Sugars: 18g, Added Sugars: 9g (18% DV).
Contains: Milk

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.