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Santa Monica quinoa–black bean tacos with guacamole and cabbage slaw
Dairy-Free, Soy-Free, Vegan, Protein Plus
2 Servings, 740 Calories/Serving
5–20 Minutes
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.
Ingredients
- In your tray:
- Diced 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)
Nutrition per serving
Calories 740, Total Fat 18g (23% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 2250mg (98% DV), Total Carb. 120g (44% DV), Fiber 18g (64% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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.
Instructions
Choose your heating method
- Conventional oven | 20–25 minutes
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
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.
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.