Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

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

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Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Vegan, Soy-Free, Dairy-Free

2 Servings, 600 Calories/Serving

20–25 Minutes (Conventional oven)

6–7 Minutes (Microwave oven)

These plant-based tacos are designed for personalization. Heap on as much of the hearty, made-for-you toppings as you like and be sure to add a squeeze of lime.

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Ingredients

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 box.
  • In your tray:
  • Fire-roasted tomatoes
  • Organic grape tomatoes
  • Black beans
  • Rainbow quinoa
  • Organic cilantro
  • Tomato paste
  • Kosher salt
  • Chili powder
  • Coriander
  • Cumin
  • Sweet paprika
  • Granulated garlic
  • In your bag:
  • Mi Rancho Artisan tortillas
  • Organic lime
  • Sunbasket cabbage slaw (shredded cabbage - shredded carrots - apple cider vinegar - kosher salt - black pepper)
  • Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)
  • Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)

Nutrition per serving

Calories: 600, Protein: 25g (50% DV), Fiber: 19g (76% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 2050mg (85% DV), Carbohydrates: 109g (36% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Wheat

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.

Instructions

Wash produce before use

Choose your heating method

  • Conventional oven | 20–25 minutes
Heat the oven to 425°F.
Remove the plastic from the tray. Bake for 20 to 25 minutes, stirring halfway through, until heated through.
Meanwhile, on a sheet pan, arrange the tortillas side by side. Bake for 2 to 4 minutes, turning halfway through, until just pliable and warmed through.

  • Microwave oven | 6–7 minutes
Remove the plastic from the tray. Place a damp paper towel on top. Microwave for 3 minutes. Stir, then microwave for 3 minutes longer, until heated through.
Arrange the tortillas on a plate, overlapping slightly, and cover with a damp paper towel. Microwave for 20 to 30 seconds, until just pliable and warmed through.

Serve

  • Cut the lime into wedges.
Season the quinoa–black bean mixture to taste with salt and pepper. Set out the tortillas, cabbage slaw, and lime wedges. Assemble the tacos, garnish each taco with 1 teaspoon each guacamole and salsa roja, and serve.

Ovens may vary.

The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F.

Do not expose tray to open flame or direct contact with heating element.