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.

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Dairy-Free, Soy-Free, Vegan

2 Servings, 710 Calories/Serving

20–25 Minutes (Conventional oven)

6–8 Minutes (Microwave oven)

Meatless Monday, Taco Tuesday, and—we got a new one—Rainbow Wednesday. This week, fill your tortillas with the colors of the rainbow: quinoa, black beans, tomatoes, and creamy guac. 

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • In your bag:
  • Quinoa–black bean mixture (cooked black beans - rainbow quinoa - diced fire-roasted tomatoes - minced cilantro - tomato paste - chili powder - kosher salt - coriander - cumin - sweet paprika - granulated garlic)
  • Organic grape tomatoes
  • Organic lime
  • Cabbage slaw (organic cabbage - organic carrots)
  • Apple cider vinegar
  • Mi Rancho Artisan tortillas
  • Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
  • Guacamole

Nutrition per serving

Calories 710, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1400mg (61% DV), Total Carb. 105g (38% DV), Fiber 17g (61% 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.


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

Wash produce before use


Heat the quinoa–black bean mixture

Choose your heating method:

Our chefs think this cooks best in the microwave.


  • Microwave oven  | 6–8 minutes

Transfer the quinoa–black bean mixture to a microwave-safe dish and add the tomatoes. Place a damp paper towel over the top and microwave for 3 minutes. Stir, re-cover, and microwave for 3 to 5 minutes more, or until heated through. 


  • Conventional oven  |  20–25 minutes

Heat the oven to 425°F. 

Transfer the quinoa–black bean mixture to an ovenproof dish and add the tomatoes. Cover  with foil and bake for 10 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through. 


Remove from the heat and season to taste with salt and pepper. While the quinoa–black bean mixture is heating, prepare the remaining ingredients.


Prep the garnishes

  • Cut the lime into wedges.

In a medium bowl, stir together the cabbage slaw and apple cider vinegar. Season to taste with salt and pepper. 


Heat the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


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.