Black Bean Tacos

with Pickled Radish, Cabbage & Avocado

Complex | 30 min

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Contains: Milk and Sulphites.

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

What We'll Send

Red Onion Diced 3/8"
Green Cabbage
Grape Tomatoes
Corn Tortilla (8 pack)
Canned Black Beans
White Wine Vinegar
Spice Blend
Cumin, Chili Powder, Granulated Garlic, Coriander, 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


Heat Oven + Skillet
- Heat oven to 300°F.
- Heat a large skillet over medium. 


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.


Heat Tortillas
- Line a piece of foil with paper towel.
- Heat 1 or 2 tortillas at a time in hot skillet, until beginning to brown.
- Wrap tortillas in foil and place in oven to keep warm. 
- Repeat with remaining tortillas. Turn off heat.


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. Wash hands with hot soapy water.
- 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.


Finish Preparing Ingredients
- In a separate large mixing bowl, mix cabbage with remaining cilantro and lime zest.
- Mix in half of the remaining lime juice.
- 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!

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