Express

Chipotle Bean and Cheese Burrito

with fire roasted salsa

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Milk, Wheat

  • Vegetarian
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

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In Your Box (serves 2)

  • 8 oz. Black Beans
  • 8 oz. Cooked White Rice
  • Info
    2 Large Flour Tortillas
  • 4 oz. Mixed Diced Peppers
  • 4 oz. Fire Roasted Salsa
  • 3 oz. Corn Kernels
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Cream Cheese
  • Info
    2 tsp. Chipotle Pesto
  • ½ tsp. Garlic Salt
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
    670
  • Carbohydrates
    86g
  • Net Carbs
    78g
  • Fat
    27g
  • Protein
    22g
  • Sodium
    1840mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Microwave-Safe 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

  • 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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to burrito, as desired.

  1. 1

    Make the Refried Beans

    Place a small pot over medium heat. Add half the beans and their liquid (reserve remaining for vegetables) to hot pot. Bring to a simmer.

    Once simmering, stir occasionally until heated through, 2-3 minutes.

    Mash beans until smooth. Add cream cheese, 1 Tbsp. water, and half the garlic salt (reserve remaining for vegetables).

    Remove from burner. Cover pot to keep warm.

    While beans cook, continue recipe.

  2. 2

    Cook Vegetables and Heat Rice

    Drain remaining beans.

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add remaining beans, corn, peppers, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until peppers are tender, 6-7 minutes.

    Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.

    While vegetables cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging. In a microwave-safe bowl, combine rice, pesto (to taste), and 1/4 tsp. salt. Cover with a damp paper towel and microwave covered, 2-3 minutes.

    Carefully remove from microwave. Rest, 2 minutes.

    Fluff rice with a fork. Set aside.

  3. 3

    Assemble the Burritos

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

    If tortillas come folded, keep folded.

    Place tortillas on a clean work surface. Evenly divide refried beans, rice, vegetables, shredded cheese, and salsa (to taste) between tortillas.

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

  4. 4

    Toast Burritos and Finish Dish

    Return pan used to cook vegetables to medium heat and add 2 tsp. olive oil.

    Add burritos to hot pan, seam-side down first, and toast until lightly browned, 1-2 minutes per side.

    Remove from burner.

    Plate dish as pictured on front of card, halving burrito, if desired. Bon appétit!

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