Smoky Black Bean & Cotija Tacos
with Cherry Tomatoes & Creamy Slaw
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Ancho-spiced black beans have your back when it comes to easy, flavourful vegetarian tacos. Bathe shredded cabbage in apple cider vinegar and mayo for a creamy-tangy slaw, chop cherry tomatoes and gather grated Cotija, then drop these three amigos onto heated tortillas.
We will send you:
- 1 Sweet pepper
- 150g Shredded cabbage
- 140g Cherry tomatoes
- 15ml Minced garlic
- 398ml Black beans (canned)
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 60g Cotija cheese (contains lipase)
- 6 Wheat flour tortillas
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Eggs • Milk • Sesame • Sulphites • Wheat
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
31 g
Saturated Fat
11 g
Sodium
570 mg
Total Carb
79 g
Sugars
6 g
Protein
23 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the black beans.
- Halve, core and small-dice the sweet pepper.
- Quarter the tomatoes.
Make the filling
- In a medium pot, heat a drizzle of olive oil on medium-high.
- Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften.
- Add the black beans, ½ cup water (double for 4 portions) and ¾ of the spices.
- Cook, stirring occasionally, 6 to 8 min., until the liquid has reduced by about ¾.
- Off the heat, mash ½ the black beans; season with S&P.
Warm the tortillas
- Meanwhile, stack and tightly wrap the tortillas in aluminum foil.
- Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
- Meanwhile, in a large bowl, combine the cabbage, mayo, vinegar, remaining garlic, a drizzle of oil and S&P.
Finish & serve
- In a medium bowl, combine the tomatoes, a drizzle of oil, the remaining spices and S&P.
- Divide the tortillas between your plates.
- Top with the filling, slaw and tomatoes.
- Garnish with the cheese. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
