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Black Bean Tacos with Lime Ranch & Chipotle Squash Salad
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2 or 4 Serving Dinner

Black Bean Tacos

with Lime Ranch & Chipotle Squash Salad

Tags: High-Protein Nut-Free Chef's Choice High Fiber Bone Health
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
860
FAT
27g
CARBOHYDRATES
127g
PROTEIN
35g

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INGREDIENTS

  1. 1 butternut squash, peeled, then peeled into long ribbons (4 cups)
  2. 1 tsp chipotle morita powder
  3. 1 lime, zested and juiced (divided)
  4. 1 tbsp sherry vinegar
  5. 1 shallot, peeled, half thinly sliced, half diced
  6. 2 tbsp pumpkin seeds, roughly chopped
  7. 1/4 cup vegan ranch dressing
  8. 3 garlic cloves, peeled and minced
  9. 13.4 oz black beans, drained and rinsed
  10. 1 tbsp Alamo blend chili seasoning
  11. 6 corn tortillas
  12. 3 1/2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
860
FAT
27g
CARBOHYDRATES
127g
PROTEIN
35g

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INSTRUCTIONS

1
Make the squash salad

Combine butternut squash, 2 tsp olive oil, just ¼ tsp chipotle morita powder, lime juice, sherry vinegar, sliced shallot, pumpkin seeds, and a pinch of salt and pepper in large bowl and toss. (4-serving meal: use 4 tsp olive oil, ½ tsp chipotle morita). TIP: Add more chipotle morita powder if you prefer more spice.

2
Make the lime ranch

Whisk together ranch, lime zest, and a pinch of salt and pepper in small bowl.

3
Cook the beans

Heat 1½ tsp olive oil in large nonstick skillet over medium-high heat. Add diced shallot and garlic and cook until softened, 3 to 5 minutes. Add black beans, just 2 tsp Alamo blend chili seasoning, ½ cup water, and a pinch of salt and pepper. Use back of spoon to mash beans until few whole beans remain (they do not need to be smooth). (4-serving meal: use 1 tbsp olive oil, 4 tsp Alamo blend chili seasoning, 1 cup water). TIP: Add more Alamo blend chili seasoning if you prefer more spice.

4
Serve

Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. Divide black beans between tortillas and top with chipotle squash salad and lime ranch. Serve any remaining salad and ranch on side. ¡Buen apetito! TIP: You can also wrap tortillas in foil and place in a 400°F oven until heated through, 5 to 6 minutes.

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