15 Minute Meal Kit

Carne Asada Steak Burrito

with cheddar-jack cheese

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

It seems like a no-brainer to place meaty steak strips in a burrito. And it is; google "carne asada burrito" and see what we mean. And if that Google search got you hungry, just look what we've got here. Beans, corn, cheese, steak all wrapped up and served with salsa on the side for dipping. This meal is an absolute no-brainer.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    2 Large Flour Tortillas
  • 4 oz. Black Beans
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • 2 fl. oz. Red Enchilada Sauce
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 2 oz. Fire Roasted Salsa
  • 1 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan

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

  • If using flank steak, follow same instructions as steak strips

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using sliced pork, follow same instructions as steak strips in Step 1, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  1. 1

    Start the Filling

    Separate steak strips into a single layer and pat dry. Coarsely chop.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add steak strips and seasoning blend to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    While steak strips cook, prepare ingredients.

  2. 2

    Prepare Ingredients and Finish Filling

    Drain black beans.

    Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    Add poblano and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 3-4 minutes.

    Stir in corn, black beans, and enchilada sauce until combined and heated though, 30-60 seconds.

    If too dry, add water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Remove from burner.

  3. 3

    Assemble the Burritos

    Wrap tortillas in a damp paper towel (keep folded) and microwave until warm, 30-60 seconds.

    Carefully unfold tortillas and place on a clean work surface. Divide cheese, then filling evenly between tortillas, making an even layer on one side, about 3/4 the tortillas' length.

    Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay seam side down.

    Wipe pan clean and reserve.

  4. 4

    Heat Burritos and Finish Dish

    Return pan used to cook filling to medium heat.

    Add burritos to hot, dry pan, seam side down. Cook until golden, 30-60 seconds on each side.

    Remove from burner.

    Plate dish as pictured on front of card, halving, if desired, and serving salsa on the side for dipping. Bon appétit!

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