2 Serving
Dinner
Cuban-Style Black Bean Tacos
with Pickled Onions & Guacamole
These quick and easy tacos are perfect for a weekday evening. Limit your use of pots and pans by pickling the vegetables in the same saucepan you cook the rice in, just transfer them into a bowl and refrigerate until you’re ready to serve.
SERVINGS
PREP & COOK TIME
30 min
CALORIES
750
FAT
17g
CARBOHYDRATES
122g
PROTEIN
25g
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INGREDIENTS
- 2 garlic cloves
- 1 red onion
- 1 jalapeño
- 1 Roma tomato
- 13.4 oz black beans
- ¼ cup apple cider vinegar
- 4 tsp turbinado sugar
- ½ cup basmati rice
- 1 tsp Mexican oregano
- 1 tsp chorizo spice blend
- 2 tsp vegetable broth concentrate
- 6 corn tortillas
- 1 avocado
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
SERVINGS
PREP & COOK TIME
30 min
CALORIES
750
FAT
17g
CARBOHYDRATES
122g
PROTEIN
25g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the vegetables
2
Get picklin’
3
Cook the rice
4
Simmer the beans
5
Make the guacamole
6
Serve it up
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