Beet Tacos with Mandarin Salsa & Queso Fresco

Beets are the basis for these fresh veggie tacos, and they’re cooked, peeled, and ready to roll. Chop up juicy little oranges and fold them into the salsa for a citrus twist.

What You Get

Black beans

Mandarins

Cilantro salsa

Lime

Corn tortillas

Marinated beets

Shredded cabbage

Queso fresco or feta

What You’ll Need

Olive oil

Makes 3 servings

Active Time: 15 minutes

Total Time: 15 minutes 

Step 1

In a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. Peel and chop the mandarins, add them to the cilantro salsa, along with the juice of ½ lime, and stir to combine. Slice the remaining ½ lime into wedges for serving. Set aside.  

Step 2

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 3

In a nonstick pan over medium-high heat, warm 1 teaspoon olive oil. Add the marinated beets and cook until warmed through, stirring once or twice, 3 minutes.

Step 4

To build the tacos, place the tortillas on plates and pile with the warm beans, beets, mandarin salsa, and the shredded cabbage. Crumble the queso fresco over the top. Serve warm, with the lime wedges for squeezing.