with peppers, onions, Spanish rice, black beans, jalapeños, and sour cream
Prep & Cook Time:45-55 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Ever wonder how the fajitas at your Mexican joint get their vibrant color and flavor? Sazón is the reason! It's a mix of ground achiote and culantro, a close cousin of cilantro but with amped up flavor. Achiote are seeds from a small shrub native to the Americas that, when ground, give Latin and Caribbean dishes their characteristic red-orange color and coriander aroma.
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.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Stem, seed, and slice red bell pepper into wide 1 ½" strips. Cut one strip into a ¼” dice. Peel onion and slice into ⅓” thick rounds. Mince one onion round. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Drain and rinse black beans. Rinse steaks, pat dry, and rub with ¼ tsp. salt and half the Sazón seasoning.
Cook the Rice
Bring a small pot with 1 ¾ cup water, remaining Sazón seasoning, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Season to taste with salt, set aside, and keep warm. Heat outdoor grill or grill pan to medium-high heat.
Make the Beans
Heat a small pot over medium-high heat. Add 2 tsp. olive oil, diced pepper, minced onion, and ¼ tsp. salt to pot and cook until vegetables have softened, about 2-4 minutes. Add 1 cup black beans and ½ cup water. Bring to a boil, reduce to a simmer, and cook until liquid has evaporated and bean mixture thickens, about 12-15 minutes. Mash with a potato masher or fork. Season to taste with salt and pepper.
Grill the Vegetables and Steaks
Grill steaks 4-6 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board to rest for 5 minutes. Spray grill with cooking spray and grill peppers and onions on each side for 2-3 minutes, or until slightly charred. Remove to a cutting board. Once rested, slice steak and peppers into thin strips.
Warm the Tortillas
Wrap tortillas in foil and warm on grill for 1-2 minutes per side. Alternatively, cover tortillas with a wet paper towel and microwave for 30-45 seconds, or until soft and pliable.
Plate the Dish
Arrange sliced steak and jalapeños on a platter. Serve crumbled queso fresco, rice, beans, salsa, warm tortillas, grilled onions, grilled pepper slices, and sour cream on the side and get ready to have a flavor fiesta!
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