Express
Acapulco Bean & Quinoa Bowl
with plantains and lime crema
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Vegetarian
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Black Beans
- 8½ oz. Cooked Quinoa
- 8 oz. Cooked White Rice
- 6 oz. Sliced Plantains
- 3 oz. Diced Poblano
- 1 Lime
- 2 oz. Light Sour Cream
- ⅘ oz. Chipotle Butter
- ½ oz. Grated Cotija
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories810
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Carbohydrates124g
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Net Carbs117g
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Fat23g
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Protein23g
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Sodium1330mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Cut plantains into 1/2" pieces.Halve lime. Cut one half into wedges and juice the other half. -
2 Cook the Beans and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add poblanos (to taste) and a pinch of salt to hot pan. Stir occasionally until lightly tender, 2-4 minutes.
Add plantains and stir often until lightly browned, 3-5 minutes.Stir in beans and taco seasoning until heated through, 1-2 minutes.Remove from burner.While beans and vegetables cook, continue recipe. -
3 Heat the Rice and Quinoa
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice, quinoa, and 1/4 tsp. salt in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Add chipotle butter (to taste) and stir until melted. Fluff with a fork. Set aside. -
4 Make Lime Crema and Finish Dish
In a mixing bowl, combine sour cream, 1 tsp. lime juice, and 1 tsp. water. Set aside.
Plate dish as pictured on front of card, topping rice-quinoa mixture with beans and vegetables. Garnish with lime crema and cheese and squeeze lime wedges over to taste. Bon appétit!
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