In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Spicy black bean tacos with mango salsa and peperonata
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Spicy, <600 Calories
2 Servings, 630 Calories/Serving
30–45 Minutes
It’s taco night and Italian peperonata is here for the party. This lively blend of roasted bell peppers, onions, and garlic is sautéed with coriander and cumin for crave-worthy flavor.
In your bag
- 1 organic mango
- 1 organic red onion
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 1 organic red bell pepper
- Sunbasket taco spice blend (granulated garlic - coriander - cumin)
- 8 Mi Rancho 100% corn tortillas
- 1 packet vegetable broth concentrate
- 2 cups cooked black beans
- 1½ ounces chipotle chiles in gluten-free adobo
Nutrition per serving
Calories 630, Total Fat 10g (13% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 190mg (8% DV), Total Carb. 118g (43% DV), Fiber 24g (86% DV), Total Sugars 27g (Incl. 1g Added Sugars, 2% DV), Protein 21g
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
Wash produce before use
1
Make the mango salsa
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Coarsely chop the mango.
- Peel and thinly slice half the onion [1 onion] for the peperonata. Finely chop enough of the remaining onion to measure ⅓ cup [⅔ cup].
- Coarsely chop the cilantro.
- Juice the lime.
In a medium bowl, stir together the mango, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper.
2
Prep and cook the peperonata
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper, then cut crosswise into 1-inch pieces.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the bell pepper and thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the taco spice blend and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Do not clean the pan.
While the peperonata is cooking, heat the tortillas.
3
Warm 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 large frying pan over medium heat, warm the 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.
4
Prep and cook the black beans
- In a small bowl or cup, mix the vegetable broth concentrate with ¼ cup [½ cup] warm water and stir to combine.
- Rinse the black beans.
- Coarsely chop the chipotle chiles, reserving any adobo sauce.
In the same pan used for the peperonata, add the beans and vegetable broth; stir in as many chipotle chiles and as much adobo sauce as you like and cook over medium heat until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the tortillas to individual plates. Top with the black beans, peperonata, and mango salsa and serve.
Kids Can!
- Measure the chopped onion.
- Juice the lime.
- Assemble the salsa.
- Count the tortillas.
- Rinse the black beans.