Black Bean Tacos

with Pickled Radish, Cabbage & Avocado

Complex | 30 min

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Contains: Milk, Sulphites

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Green Cabbage
Red Onion Diced 3/8"
Grape Tomatoes
Canned Black Beans
Corn Tortilla (8 pack)
White Wine Vinegar
Spice Blend
Cumin, Granulated Garlic, Coriander, Chili Powder, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 985
Fat 46g
Protein 31g
Carbohydrates 124g

Cooking Directions


Pickle Radish

  • Add white wine vinegar, sugar, ½ tsp. salt, and ½ cup water to a small pot and bring to a boil.
  • Once boiling, remove from heat and add radish.
  • Set aside until ready to serve.

Warm Tortillas

  • Heat a non-stick skillet over medium heat.
  • Dip each tortilla in a bowl of cold water, then place into the hot skillet.
  • Warm for 30 seconds to 1 minute, then flip to warm the other side.
  • Wrap in a clean towel or foil to keep warm.

Prepare Ingredients

  • Meanwhile, wash jalapeno, cilantro, tomatoes, and limes.
  • Cut jalapeno in half, remove seeds, and mince.
  • Pick and chop cilantro leaves.
  • Cut tomatoes in half.
  • Zest limes and cut in half.

Make Pico de Gallo 

  • Divide jalapeno into two portions.
  • Add tomatoes to a small bowl, along with half of the following: onion, cilantro, and garlic. Mix well.
  • Add half of the following to taste: lime juice, lime zest, and jalapeno.
  • Season to taste with salt and pepper.
  • Wash hands with hot soapy water.

Finish Preparing Ingredients

  • In a separate large mixing bowl, mix cabbage with remaining cilantro and lime zest to taste.
  • Mix in half of the remaining lime juice to taste.
  • Season to taste with salt and set aside until ready to serve.
  • Cut avocado in half, remove pit and slice. 

Prepare Black Beans

  • Drain and rinse black beans in a fine mesh sieve.
  • Add 2 tbsp. oil to hot skillet over medium heat.
  • Add remaining onion and garlic.
  • Add black beans, spice blend, and remaining jalapeno to taste.
  • Cook for 2 minutes.
  • Add ¼ cup water and squish some black beans with a wooden spoon until mixture starts to stick together.
  • Season to taste with salt.

Assemble + Serve

  • Strain liquid from pickled radish when ready to serve.
  • Divide black beans between tortillas.
  • Top with sliced avocado, pico de gallo, pickled radish, feta, and cabbage.
  • Squeeze remaining lime on top to taste.
  • Enjoy!

Wash + Return

  • Rinse Zero Waste Kit components with cold water for 20-30 seconds.
  • Put dried components with lid unsealed and other returnables into cooler bag and zip up.
  • Return with next delivery.

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