Family Meal Kit
Taco Kit
Chicken and Black Bean Enchilada-Style Tacos
with cilantro rice and slaw
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 15½ oz. Black Beans
- 10.94 oz. Long Grain White Rice
- 12 Small Flour Tortillas
- 8 fl. oz. Enchilada Sauce
- 1 Avocado
- 8 oz. Slaw Mix
- 8 oz. Mixed Diced Peppers
- 3 fl. oz. Jalapeno Ranch Dressing
- 2 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Chipotle Crema
- 1 oz. Pepitas
- 4 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
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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Calories1160
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Carbohydrates137g
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Net Carbs127g
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Fat45g
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Protein53g
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Sodium2000mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Salt
- Olive Oil
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
- 1 Colander/Strainer
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 diced chicken breasts, follow same instructions.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Rice
Bring a medium pot with rice, 2 1/2 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in a pinch of salt, 1 Tbsp. softened salted butter, and 1 tsp. cilantro (to taste; prepared in a later step) until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Mince cilantro.Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Start the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mixed peppers, half the fiesta seasoning (reserve remaining for chicken), and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-7 minutes. -
4 Finish the Filling
Add 1 tsp. olive oil, chicken, 1/4 tsp. salt, and remaining fiesta seasoning to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add beans, enchilada sauce (to taste), and 2 Tbsp. water. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Stir often until combined and beans are heated through, 1-2 minutes.Remove from burner.While filling cooks, continue recipe. -
5 Heat Tortillas, Assemble Slaw, and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.While tortillas microwave, in a mixing bowl, combine slaw mix, dressing (to taste), and a pinch of salt. Kids not a fan of extra heat? Feel free to skip/reduce the dressing. Plate dish as pictured on front of card, filling tortillas with filling (to taste), cheese, chipotle crema, avocados, and pepitas. Bon appétit!
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