Express
Curried Potato and Chickpea Burrito
with cilantro and pickled onions
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)
- 15½ oz. Canned Chickpeas
- 8 oz. Cooked Diced Red Potatoes
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2 Large Flour Tortillas
- 2 oz. Baby Spinach
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2 oz. Creme Fraiche
- 1 oz. Pickled Onions
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⅗ oz. Butter
- ¼ oz. Cilantro
- 0.14 oz. Lemon Juice
- 2 tsp. Curry Powder
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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Calories680
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Carbohydrates90g
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Net Carbs79g
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Fat29g
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Protein19g
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Sodium1730mg
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 Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 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 no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to burrito as desired.
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1 Prepare Ingredients and Make Crema
Drain and rinse chickpeas.
Drain potatoes.Stem and tear cilantro leaves.In a mixing bowl, combine crème fraîche, lemon juice, and a pinch of salt and pepper. Set aside. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes to hot pan and stir occasionally until lightly browned, 3-5 minutes. -
3 Finish the Filling
Add 1 tsp. olive oil, chickpeas, butter, curry powder, 1/4 tsp. salt, and a pinch of pepper to hot pan. Coarsely mash mixture with a potato masher or fork until combined. Some lumps are OK.
Add 2 Tbsp. water and stir often until heated through, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Stir in cilantro and spinach until slightly wilted. -
4 Assemble Burritos and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Spread crema evenly over tortillas. Evenly divide filling and pickled onions between tortillas.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. There may be leftover filling.Plate dish as pictured on front of card, halving if desired. Bon appétit!
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