Peapod Meal Kit: Vegetarian Street Tacos with Quinoa by Seeds of Change
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Prep time: 10 minutes. Cook time: 30 minutes. Serves: 4. Step 1: Drain and rinse the beans and set aside. Cut lime in half, set half aside and cut the remaining half into 4 wedges. Remove corn from cob. Make the Mexican creme by stirring together sour cream and hot sauce in a small bowl and set aside. In a medium bowl, combine cabbage, onion, cilantro and a squeeze of 1/2 the lime, season with salt if desired and stir to combine. Step 2: Heat 1 tablespoon olive oil over medium high heat in a non-stick skillet. When the oil is hot and shimmery add sweet potatoes and cook, stirring occasionally about 2-3 minutes until they begin to soften and brown. Add corn, stir to coat in the oil. Continue cooking for about 2 minutes more. Season with salt and pepper if desired. Step 3: Massage the pouch of Seed's of Change Spanish Style Rice to separate grains and add to the pan with drained beans, cumin, oregano, and 2 tablespoons of water. Stir together in pan to mix well until heated through, about 3 minutes more. Transfer veggie taco filling to a covered bowl to keep warm. Wipe out pan to use for warming tortillas. Step 4: Heat the skillet over medium-high heat and add a very small amount of oil. Cook 1-2 tortillas in the hot pan for 15 seconds per side until softened. Wrap in foil to keep warm. Assemble tacos by adding a 1/4 cup of the veggie taco filling, a small spoonful of cabbage mixture, and top with the spiced Mexican creme. Serve with a lime wedge. Chef tip: Tortillas can be wrapped tightly in foil and placed in a 250F oven for 20-30 minutes.
DescriptionPeapod Meal Kit: Vegetarian Street Tacos with Quinoa by Seeds of Change.
Other DescriptionPacked with powerful superfoods, these vegetarian tacos are a crave-able and healthy way to combine Taco Night and Meatless Monday any day.
Servings per Container: 4
|Saturated Fat||3 g|
|Dietary Fiber||10 g|
Ingredients1 Pouch Seeds of Change Spanish Style Rice. 12 Corn Tortillas. 1 Cup Diced Sweet Potato. 1 Ear Corn. 1 15.5 Ounce Can Black Beans. 1/2 Teaspoon Cumin. 1/2 Teaspoon Oregano. 1/2 Cup Diced White Onion. 1 Cup Shredded Purple Cabbage. 2 Tablespoons Fresh Chopped Cilantro. 1 Lime. 1/4 Cup Sour Cream. 1 Tablespoon Hot Sauce. 2 Tablespoons Olive Oil.
WarningsContains: Soy, milk.