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Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Taco Night:
  • Crushed tomatoes - 3/4 cup
  • Coriander - 3/4 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Garlic - 2 cloves , minced
  • Jalapenos - 2 , diced
  • Onions - 1 , diced
  • Iceberg lettuce - 1/4 head , sliced
  • Cheese (opt) - 2 oz , grated ((Like cheddar, Monterey, Colby))
  • Black beans (14 oz / 397 g can) - 1 can , rinsed and drained
  • Cooking oil - 2 Tbsp
  • Frozen carrots - 1 1/2 cups , diced
  • Tomato paste - 1 Tbsp
  • Lime - 1/2 , sliced into wedges
  • Taco shells - 8 ((Use smaller tortillas if you prefer))
  • Sour cream (opt) - 1/2 cup
  • Salsa - 1/2 cup ((Pick a tub of your favorite salsa.))
Iceberg Lettuce and Avocado Salad:
  • Iceberg lettuce - 1/4 head , sliced
  • Avocado - 1 , cubed
  • Paprika - 1/4 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Brown sugar - 1/2 tsp
  • Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))

Prep

  1. Crushed tomatoes - Season with coriander, cumin, paprika, salt, and chili powder. (Can be done up to 2 days ahead)
  2. Garlic / Jalapenos / Onions / Lettuce / Cheese - Prep as directed. For jalapenos, the fewer seeds you use, the less spicy the taco filling will be. Just wash your hands thoroughly after touching seeds. If you’re also making Thursday’s dinner, you can grate some cheese for your breakfast burritos too. (Can be done up to 3 days ahead)
  3. Beans - Rinse and drain.

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Make

  1. Make vinaigrette (double if you’re making Thursday’s dinner) by whisking together paprika, red wine vinegar, sugar, and oil. Season to taste with salt and pepper and set aside.
  2. Heat a skillet over medium-high heat. Add cooking oil and then garlic, jalapenos, onions, and a bit of salt to heated oil. Saute until softened, ~3 minutes.
  3. Next add in frozen carrots and beans with seasoned crushed tomatoes and tomato paste. Saute for 6 to 8 minutes and season to taste with salt, pepper or any of the spices.
  4. Cube avocado and slice lime into wedges. Toss chopped iceberg lettuce and avocado with vinaigrette for salad (reserve half for Thursday if you doubled). Spread out your taco bar: taco shells, bean filling, lettuce, cheese, sour cream, lime wedges, and salsa and let everyone assemble their own tacos and enjoy with salad. You’ll be using sour cream and salsa later on in the week, so make sure to not eat it all!

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