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Fajita Steak Strip and Bean Flautas

with guacamole crema

Prep & Cook Time: 20-30 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Sometimes our flautas fillings are far-out and fabulous, but these are a bit more of the tasty traditional kind: steak strips, pinto beans, a bit of fajita seasoning, some guacamole, some cilantro… expected, but still enchanting. These stunners are simply classic.

In Your Box (serves 2)

  • 15 oz. Pinto Beans
  • 10 oz. Steak Strips
  • 1 Yellow Onion
  • Info
    6 Small Flour Tortillas
  • 1 Lime
  • Info
    3 oz. Shredded Mozzarella
  • 2 oz. Pico de Gallo Guacamole
  • Info
    1 oz. Sour Cream
  • ½ oz. Cilantro
  • 2 tsp. Fajita Seasoning
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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 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

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground pork, follow same instructions as steak strips in Step 2, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.

  • If using ground turkey, follow same instructions as steak strips in Step 2, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  • If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until browned and sliced pork reached minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare Ingredients and Make Guacamole Crema

    Tear cilantro leaves.

    Halve lime. Juice half and cut other half into wedges.

    Drain and rinse beans.

    Halve and peel onion. Cut halves into 1/4" slices.

    In a mixing bowl, combine guacamole, sour cream, a pinch of salt, and 1 tsp. lime juice (reserve remaining for filling). Set aside.

    Pat steak strips dry. Coarsely chop, then separate pieces.

  2. 2

    Make the Filling

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until slightly softened, 2-3 minutes.

    Add steak strips and fajita seasoning. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.

    Stir in beans, 2 tsp. remaining lime juice, half the cilantro (reserve remaining for garnish), and a pinch of salt. Remove from burner. Transfer filling to another mixing bowl. Stir in cheese until melted and combined. Wipe pan clean and reserve.

  3. 3

    Assemble the Flautas

    Place tortillas on a clean work surface. Divide filling evenly among tortillas. Fold tortilla over filling, tucking edge under. Roll tortilla and place seam side down. Repeat with remaining tortillas.

    There may be extra filling remaining.

  4. 4

    Cook Flautas and Finish Dish

    Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

    Working in batches if necessary, add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.

    Replenish oil, if necessary. Gently roll flautas to opposite side and cook until browned, 2-3 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, halving flautas, if desired, and topping with remaining cilantro and guacamole crema. Squeeze lime wedges over to taste. Bon appétit!

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