
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Summer squash and black bean tacos with cabbage–bell pepper slaw
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 470 Calories/Serving
20–30 Minutes
These easy vegetarian and gluten-free tacos get fast flavor from our custom taco seasoning, a mellow blend of chili powder, cumin, and coriander.
In your bag
- 1 yellow onion
- 2 yellow squash (about ¾ pound)
- 2 or 3 zucchini
- 1 red bell pepper
- 1 cup cooked black beans
- 2 limes
- 3 ounces queso fresco
- Taco seasoning (granulated garlic - chili powder - cumin - coriander)
- ½ cup diced tomatoes
- 16 Mi Rancho 100% corn tortillas
- ¼ cup pitted Kalamata olives
- 6 or 7 sprigs fresh cilantro
- 6 ounces shredded Savoy cabbage
- ½ teaspoon red chile flakes (optional)
Nutrition per serving
Protein: 12g (24% DV), Fiber: 11g (44% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 15mg (5% DV), Sodium: 490mg (20% DV), Carbohydrates: 51g (17% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains:
Milk
Instructions
Wash produce before use
1
Prep the vegetables and black beans
- Peel and coarsely chop the yellow onion.
- Trim the ends from the squash and zucchini; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Remove the stem, ribs, and seeds from the bell pepper; finely chop the bell pepper. Divide into two equal portions, one for the squash mixture and one for the slaw.
- Rinse the black beans.
- Juice 1 lime (the juice will be divided between the squash mixture and the slaw).
- Cut the other lime into wedges for garnish.
- Crumble the queso fresco.
2
Cook the vegetables and black beans
Add the black beans and cook until warmed through, 2 to 3 minutes. Add ½ cup water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 4 to 5 minutes.
Remove from the heat and stir in half the lime juice. Season to taste with salt and pepper.
While the vegetables and beans cook, heat the tortillas.
3
Warm the tortillas
While the tortillas heat, prepare the slaw.
4
Make the slaw
- Finely chop the olives.
- Coarsely chop the cilantro; set aside half for garnish.
Serve
Kids can!
- Rinse the beans.
- Juice the lime and crumble the queso fresco.
- Prepare the tortillas for warming.
- Toss the slaw.
- Set out the taco bar.