Meal Kit
Spicy Plantain and Black Bean Tacos
with quick-pickled shallots and poblano pepper
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
David Padilla
“Spicy,” you read, and think to yourself… that I like. You like your food with a little fire and not just the kind that comes from flames, stove, or oven. But that next word… “plantain”… you read that with trepidation. Plantains are like bananas, and bananas don't belong in tacos! Like bananas, but not; these plantains mix with spicy poblanos and earthy black beans for the best taco experience you've ever read about. Crisp, tart pickled shallots and another hit of fire from the crispy jalapeños will transport you beyond the words on this screen. Quit reading and get to eating. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 15½ oz. Black Beans
- 6 oz. Sliced Plantains
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 1 Lime
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2 oz. Light Sour Cream
- 1 Shallot
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1 oz. Crispy Jalapenos
- ¼ oz. Cilantro
- 1 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 9OzAgEq5
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Calories660
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Carbohydrates102g
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Net Carbs97g
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Fat22g
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Protein14g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse beans in a wire-mesh strainer.
Mince cilantro (no need to stem).Cut plantains into 1/2” dice.Halve lime lengthwise. Cut one half into wedges and juice the other half.Peel and halve shallot. Slice halves into thin strips.Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Quick-Pickle the Shallots
In a mixing bowl, combine shallots, lime juice, and a pinch of salt and pepper. Set aside, at least 5 minutes.
While shallots quick-pickle, continue recipe. -
3 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add plantains and poblanos (to taste) to hot pan and stir occasionally until lightly charred, 2-3 minutes.Add beans, half the cilantro (reserve remaining for garnish), and fajita seasoning. Stir occasionally until beans are warmed through, 1-2 minutes.Remove from burner. Season with 1/4 tsp. salt and a pinch of pepper. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds.
If tortillas come folded, keep folded.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with filling and garnishing with remaining cilantro, quick-pickled shallots (to taste), sour cream, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!
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