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Charred Broccoli Tacos with Garlicky Black Beans & Roasted Pepper Chimichurri
2 or 4 Serving Dinner

Charred Broccoli Tacos

with Garlicky Black Beans & Roasted Pepper Chimichurri

Tags: High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
55 min
CALORIES
640
FAT
17g
CARBOHYDRATES
89g
PROTEIN
38g


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INGREDIENTS

  1. 4 garlic cloves, peeled, 1 minced (divided)
  2. 3 tbsp cashews
  3. 4 oz roasted red peppers, drained and chopped
  4. ¼ oz fresh cilantro, leaves and tender stems roughly chopped
  5. ½ tbsp red wine vinegar
  6. 1 tsp dried oregano
  7. 13.4 oz black beans, drained and rinsed
  8. 1 tsp chipotle morita powder
  9. 6 tortillas
  10. 1 broccoli crown, florets and stem thinly sliced
  11. 2 oz Treeline® Dairy-Free Sour Cream
  12. 3 tbsp olive oil*
  13. Salt*
  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.
Allergens: soy, tree nut (cashew), wheat
Tools: Baking sheet, Small saucepan, Large nonstick skillet, Food processor
SERVINGS
2 4
PREP & COOK TIME
55 min
CALORIES
640
FAT
17g
CARBOHYDRATES
89g
PROTEIN
38g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the garlic and toast the nuts

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.

2
Make the chimichurri

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)

3
Make the chipotle black beans

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.

4
Heat the tortillas and char the broccoli

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.

5
Serve

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!

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