Express
One Pan
Chipotle Beef and Poblano Fajitas
with bean and corn salsa
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 Small Flour Tortillas
- 4 oz. Black Beans
- 1 Poblano Pepper
- 3 fl. oz. Chipotle Ranch Dressing
- 3 oz. Frozen Corn
- 1 Lime
- ½ oz. Grated Cotija
- 1 tsp. Fiesta Seasoning
- ½ tsp. Garlic Salt
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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Calories800
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Carbohydrates67g
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Net Carbs60g
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Fat43g
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Protein41g
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Sodium1740mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Zester
- 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, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Zest and halve lime. Cut one half into wedges and juice the other half.Halve poblano pepper lengthwise, seed, and slice into 1/4”-wide strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Steak Strip Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos (to taste) to hot pan. Stir often until slightly tender, 2-3 minutes.Add steak strips, garlic salt, and half the fiesta seasoning (reserve remaining for corn). Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and stir in dressing (to taste) until combined. Rest, 3 minutes.While steak strip mixture cooks, continue recipe. -
3 Make the Bean and Corn Salsa
Place corn in a microwave-safe bowl.
Microwave uncovered until heated through, 45-60 seconds.Carefully remove from microwave. Stir in beans, 1 tsp. lime juice, 1 tsp. lime zest (to taste), remaining fiesta seasoning, and a pinch of salt and pepper until combined. Set aside. -
4 Heat Tortillas 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.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with steak strip mixture (to taste), bean and corn salsa, then cheese. Squeeze lime wedges over to taste. Bon appétit!
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