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Crispy Nacho Broccoli Tacos with Black Bean & Radish Salsa
2 or 4 Serving Dinner

Crispy Nacho Broccoli Tacos

with Black Bean & Radish Salsa

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
580
FAT
13g
CARBOHYDRATES
80g
PROTEIN
23g

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INGREDIENTS

  1. 2 radishes
  2. 1 red onion
  3. 6 oz broccoli florets
  4. 1 lime
  5. 2 oz pickled jalapeños
  6. 13.4 oz black beans
  7. 6 corn tortillas
  8. 2 oz vegan mozzarella
  9. 3 tbsp vegan sour cream
  10. 2 tsp (4 tsp) vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Tools: Large nonstick skillet with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
580
FAT
13g
CARBOHYDRATES
80g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400 F. Trim the radishes and thinly slice into matchsticks. Peel and finely dice the red onion(s). Thinly slice the broccoli florets. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the pickled jalapeños. Drain and rinse the black beans.

2
Make the radish salsa

Add the sliced radish, just ¼ cup (½ cup) diced onion, lime juice, just ½ cup (1 cup) black beans, and ¼ tsp (½ tsp) salt to a medium bowl. Stir the radish salsa.

3
Cook the broccoli

Place the corn tortillas foil-lined baking sheet to warm, 4 to 6 minutes. Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the remaining diced onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add sliced broccoli and 2 tbsp (4 tbsp) water. Cover, and steam the broccoli until crisp-tender, 3 to 5 minutes.

4
Assemble the tacos

Divide broccoli mixture between the warm tortillas, spreading it on half of the tortilla. Add chopped jalapeño and remaining black beans, and top the tacos with mozzarella. Return to the oven until the mozzarella has melted, 4 to 6 minutes.

5
Serve

Divide the crispy nacho broccoli tacos between large plates. Top with black bean & radish salsa. Serve with lime wedges on the side, and sour cream for dipping. Dig in!

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