Quinoa and black bean tacos with cabbage slaw
Family-Friendly, Vegetarian, Soy-Free, Gluten-Free
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.
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
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.
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).
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.