Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

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Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in as little as 4 minutes.

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Dairy-Free, Soy-Free, Vegan

2 Servings, 700 Calories/Serving

20–25 Minutes (Conventional oven)

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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  • In your tray:
  • Black beans
  • Rainbow quinoa
  • Fire-roasted tomatoes
  • Cilantro
  • Tomato paste
  • Chili powder
  • Kosher salt
  • Coriander
  • Cumin
  • Sweet paprika
  • Granulated garlic
  • In your bag:
  • Organic grape tomatoes
  • Organic lime
  • Organic shredded cabbage
  • Organic shredded carrots
  • Apple cider vinegar
  • Mi Rancho Artisan tortillas
  • Wholly Guacamole
  • Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)

Nutrition per serving

Calories 700, Total Fat 24g (31% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1330mg (58% DV), Total Carb. 108g (39% DV), Fiber 18g (64% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 23g
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, Sesame.


Choose your heating method

  • Conventional oven | 20–25 minutes
Heat the oven to 425°F.
Remove the plastic from the tray and add the tomatoes. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake 10 to 15 minutes more, until heated through. In the last 5 minutes that the quinoa–black bean mixture is cooking, on a sheet pan, arrange the tortillas side by side. Bake for 1 minute, turn the tortillas over, and bake for 1 to 3 minutes more, until just pliable and warmed through.

  • Microwave oven | 7 minutes
Remove the plastic from the tray and add the tomatoes. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave for 3 minutes more, 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.

While the quinoa mixture and tortillas are heating, cut the lime into wedges. In a medium bowl, make the cabbage slaw by stirring together the cabbage, carrots, and apple cider vinegar.


Season the quinoa–black bean mixture and cabbage slaw to taste with salt and pepper. Set out the tortillas, quinoa–black bean mixture, cabbage slaw, salsa roja, guacamole, and lime wedges. Invite everyone to assemble their own tacos.

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.