with Creamy Slaw, Pickled Onion & Red Pepper Crema
Can’t resist a side of creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex-Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!
Allergens
Utensils
Tags
Red Onion
1 unit
Lime
1 unit
Black Beans
1 unit
Southwest Spice Blend
1 tablespoon
Tex-Mex Paste
1 unit
Cilantro
0.25 ounce
Shredded Red Cabbage
4 ounce
Mayonnaise
2 tablespoon
Flour Tortillas
6 unit
Monterey Jack Cheese
0.25 cup
Smoky Red Pepper Crema
2 tablespoon
Olive Oil
1 teaspoon
Butter
1 tablespoon
Sugar
0.25 teaspoon
Salt
Pepper
• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lime. • In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. Cover with plastic wrap; microwave until bright pink, 30-45 seconds. Set aside.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion; cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
• While beans cook, roughly chop cilantro. • In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.
850
kcal
Calories
42
g
Fat
14
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
11
g
Dietary Fiber
23
g
Protein
65
mg
Cholesterol
2060
mg
Sodium
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Red Pepper Crema
with Creamy Slaw, Pickled Onion & Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
with Creamy Slaw, Pickled Onion & Red Pepper Crema
