Charred Broccoli Tacos
with Garlicky Black Beans & Roasted Pepper Chimichurri
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- 4 garlic cloves, peeled, 1 minced (divided)
- 3 tbsp cashews
- 4 oz roasted red peppers, drained and chopped
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- ½ tbsp red wine vinegar
- 1 tsp dried oregano
- 13.4 oz black beans, drained and rinsed
- 1 tsp chipotle morita powder
- 6 tortillas
- 1 broccoli crown, florets and stem thinly sliced
- 2 oz Treeline® Dairy-Free Sour Cream
- 3 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Preheat the oven to 450°F. Add whole garlic cloves to a sheet of foil, drizzle with 1 tsp olive oil, sprinkle with salt, and wrap garlic in the foil. Roast until fork-tender, 10 to 12 minutes. Add cashews to a large nonstick skillet over medium heat and toast until golden brown, 3 to 4 minutes. Transfer cashews to a medium bowl. (4-serving meal: use 2 tsp olive oil) TIP: We will use this skillet again in a later step.
Add minced garlic, red peppers, cilantro, red wine vinegar, oregano, 2 tsp olive oil, and a pinch of salt to the bowl with toasted cashews and stir the roasted pepper chimichurri. (4-serving meal: use 4 tsp olive oil)
Add black beans, chipotle morita powder, a pinch of salt, and ½ cup water to a small saucepan. Bring to a simmer over medium-high heat and cook until water reduces slightly, 2 to 3 minutes. Transfer to a food processor, add roasted garlic cloves, and process until smooth, 12 to 15 pulses. (4-serving meal: use 1 cup water) TIPS: Use just half the chipotle morita powder if you’re sensitive to spice. You can use a potato masher instead of a food processor if you prefer.
Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add broccoli and a pinch of salt and let cook, undisturbed, until broccoli begins to brown, 2 to 3 minutes. Stir the broccoli and continue to cook until crisp-tender, 3 to 4 minutes. (4-serving meal: use 4 tbsp olive oil) TIPS: Crisp-tender means the vegetables will still have some crunch. For the 4-serving meal, heat tortillas in batches.
Divide the tortillas between plates. Top with garlicky black beans and charred broccoli. Add red pepper chimichurri and a dollop of sour cream. ¡Buen provecho!