All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Introduce your meatless Mondays to Taco Tuesdays… or Tex-Mex Tuesdays, whatever alliteration works for you. In fact, the most important introduction will be your mouth to this fiesta of flavor. Black beans flavored with chile and cumin seasoning are added to corn and poblano, filling these tortillas with bulky flavor. Queso fresco, cilantro, and crunchy onions top these tacos with tangible, toothsome, Texas-tinged tastes. Whatever day, these are delights. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meat lovers! Cook proteins in a large non-stick pan over medium heat with 2 tsp. olive oil .If using diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season all over with a pinch of salt and pepper. Cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add to tacos as desired.
Prepare Ingredients and Make Cilantro Crema
Mince cilantro (no need to stem).
Stem poblano pepper, seed, and cut into ¼" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands after prepping.
Drain black beans and rinse.
Combine sour cream and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and poblano to hot pan. Stir occasionally until lightly browned, 3-5 minutes.
Finish the Filling
Add black beans, seasoning rub, and ¼ tsp. salt to hot pan. Stir occasionally until corn is lightly charred and beans are warmed through, 1-2 minutes.
Remove from burner.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, placing filling in tortillas and garnishing with cilantro crema, queso fresco, crispy onions, and remaining cilantro. Squeeze lime wedges over tacos to taste. Bon appétit!
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