Express
Carne Asada Steak Burrito
with cheddar-jack cheese
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Rachel Post
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, and 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
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2 Large Flour Tortillas
- 4 oz. Black Beans
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
- 2 fl. oz. Red Enchilada Sauce
- 2 oz. Fire Roasted Salsa
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2 oz. Shredded Cheddar-Jack Cheese
- 1 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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Calories680
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Carbohydrates57g
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Net Carbs50g
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Fat32g
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Protein44g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary. You may have leftover filling.
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If using chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, follow same instructions as steak strips in Step 1, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using shrimp, follow same instructions as steak strips in Step 1, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Filling
Pat steak strips dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and taco seasoning 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, continue recipe. -
2 Prepare Ingredients and Finish Filling
Drain black beans.
Stem poblano, 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 (to taste) 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 Assemble the Burritos
Wrap tortillas (keep folded) in a damp paper towel 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 Heat Burritos and Finish Dish
Return pan used to cook filling to medium heat and spray with cooking spray.
Add burritos to hot 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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