Express
Cheesy Plantain Tacos
with beans and cilantro gremolata
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 15 oz. Pinto Beans
- 6 oz. Sliced Plantains
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6 Small Flour Tortillas
- 1 Lime
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2 oz. Shredded Quesadilla Cheese
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2 oz. Sour Cream
- 1 oz. Pepitas
- ½ oz. Cilantro
- 2 tsp. Fajita Seasoning
- 1 tsp. Minced Garlic and Parsley
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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Calories910
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Carbohydrates118g
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Net Carbs96g
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Fat35g
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Protein31g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tacos as desired.
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1 Prepare the Ingredients
Tear cilantro (no need to stem).
Cut plantains into 1/2” dice.Zest and halve lime. Cut lime into wedges.Drain beans.Coarsely crush pepitas in shipping bag. -
2 Toast the Pepitas
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add crushed pepitas and a pinch of fajita seasoning (reserve remaining for filling) to hot pan. Stir occasionally until toasted, 1-2 minutes.
Remove from burner. Transfer to a mixing bowl. Reserve pan; no need to wipe clean. -
3 Cook the Plantain Filling
Return pan used to toast pepitas to medium-high heat and add 2 tsp. olive oil. Add plantains to hot pan and stir often until browned, 2-3 minutes.
Add beans, remaining fajita seasoning, half the minced garlic and parsley (reserve remaining for gremolata), and a pinch of salt. Stir occasionally until heated through, 1-2 minutes.Sprinkle cheese evenly over plantain filling. Cover with a lid and let melt, 1-2 minutes.Remove from burner. -
4 Make Gremolata, Heat Tortillas, and Finish Dish
Add remaining minced garlic and parsley, 1/4 tsp. lime zest, a pinch of salt and pepper, and cilantro to bowl with toasted pepitas. Stir to combine and set aside.
Wrap tortillas in a damp paper towel and microwave, 30-60 seconds.Plate dish as pictured on front of card, filling tortillas with plantain mixture and topping with gremolata and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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