Zucchini and black bean tacos with cabbage–bell pepper slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Zucchini and black bean tacos with cabbage–bell pepper slaw

Mediterranean, Dairy-Free, Family-Friendly, Vegetarian, Gluten-Free, Soy-Free, Lean & Clean

2 Servings, 590 Calories/Serving

20 Minutes

Get your taco fix with these easy vegetarian and gluten-free tacos, seasoned with a mellow blend of chili powder, sweet smoked paprika, and Mexican oregano. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 or 2 organic zucchini or yellow squash (about 10 ounces total)
  • 1 organic red onion
  • 1 organic red or other bell pepper
  • ½ cup cooked black beans
  • Sun Basket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • Sun Basket taco seasoning (chili powder - onion powder - granulated garlic - sweet smoked paprika - dried Mexican oregano)
  • ½ cup diced fire-roasted tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • 4 ounces organic shredded Savoy or other cabbage
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories: 590, Protein: 15g (30% DV), Fiber: 13g (52% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 240mg (10% DV), Carbohydrates: 87g (29% DV), Total Sugars: 21g, Added Sugars: 7g (14% DV).

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.

Instructions

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

Wash produce before use

1

Prep the vegetables and black beans

  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons. 
  • Peel and coarsely chop the onion.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces. Divide into two equal portions, one for the vegetable mixture and one for the slaw.
  • Rinse the black beans.
  • Divide the honey-lime vinaigrette base into two equal portions, one for the vegetable mixture and one for the slaw. 

2

Cook the vegetables and black beans

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the zucchini and cook, stirring occasionally, until starting to brown and soften, 2 to 3 minutes. Stir in the onion and half the bell pepper, season generously with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the taco seasoning and cook until fragrant, about 30 seconds. 

Add the tomatoes, black beans, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened, 2 to 3 minutes. Remove from the heat and stir in half the honey-lime vinaigrette base. Season to taste with salt and pepper. While the vegetables and beans are cooking, prepare the slaw.

3

Make the slaw

  • Coarsely chop the cilantro; set aside half for garnish. 

In a medium bowl, stir together the remaining honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil. Add the cabbage, remaining bell pepper, and half the cilantro and toss to combine. Season to taste with salt and pepper.

4

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 medium 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.

Serve

Set out the tortillas, squash-bean mixture, slaw, and remaining cilantro. Invite everyone to assemble their own tacos. 

Kids Can!
  • Rinse the beans.
  • Measure the water for the vegetables.
  • Assemble the slaw.
  • Count the tortillas.
  • Help set out the taco ingredients.