Chopped & Ready
One Pan
Enchilada Pepper Pork Tacos
with ranch slaw
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Sliced Pork
- 16 oz. Cooked White Rice
- 15 oz. Pinto Beans
- 12 Small Flour Tortillas
- 8 oz. Pepper and Onion Mix
- 8 oz. Slaw Mix
- 4 fl. oz. Enchilada Sauce
- 1½ fl. oz. Buttermilk Ranch Dressing
- 2 tsp. Taco Seasoning
- 1 tsp. Garlic Salt
- 1 tsp. Portuguese Piri Piri Blend
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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Calories880
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Carbohydrates98g
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Net Carbs85g
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Fat27g
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Protein55g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
- 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 steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Vegetables and Beans
Drain and rinse beans in a colander/strainer.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add pepper and onion mix and half the garlic salt (reserve remaining for pork) to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.Stir in beans until heated through, 30-60 seconds.Transfer vegetable mixture to a plate. Wipe pan clean and keep over medium heat. -
2 Cook Pork and Add Vegetables
Pat sliced pork dry. Coarsely chop, then separate pieces.
Add 2 tsp. olive oil, pork, taco seasoning (use less if spice-averse), and remaining garlic salt to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Add vegetable mixture and stir occasionally until combined, 20-30 seconds.Add enchilada sauce (to taste) and 2 Tbsp. water. Stir occasionally until combined and pork mixture is coated, 1-2 minutes.Remove from burner. Rest, 3 minutes.While pork mixture cooks, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and a pinch of salt.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in piri piri seasoning (to taste) until combined and fluff rice with a fork. -
4 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.In a mixing bowl, combine slaw mix, dressing, and a pinch of salt.Plate dish as pictured on front of card, filling tortillas with pork mixture (to taste) and slaw. Bon appétit!
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