In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quinoa and black bean tacos with cabbage slaw and queso fresco
Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian
2 Servings, 690 Calories/Serving
You could say that quinoa makes a delicious taco filling, especially when blended with earthy black beans, roasted red peppers, and our custom-made taco seasoning.
In your bag
- ½ cup rainbow quinoa
- 5 ounces organic shredded Savoy or other cabbage
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 1 or 2 organic shallots
- ¼ pound roasted red peppers
- 1 cup cooked black beans
- Sunbasket taco seasoning (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 4 or 5 sprigs organic fresh cilantro
- 8 Mi Rancho 100% corn tortillas
- 1½ ounces queso fresco
Calories 690, Total Fat 18g (23% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 390mg (17% DV), Total Carb. 111g (40% DV), Fiber 15g (54% DV), Total Sugars 15g (Incl. 9g Added Sugars, 18% DV), Protein 22g
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.
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. Meanwhile, 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.
- Coarsely chop the roasted red 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 roasted 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 is cooking, prepare the cilantro and the tortillas.
Prep the cilantro; warm the tortillas
- Coarsely chop the cilantro for garnish.
- Remove 6  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  tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.
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.
- Rinse the quinoa.
- Assemble the cabbage slaw.
- Rinse the beans.
- Count the tortillas.
- Help assemble the tacos.