Meal Kit
One-Pan Black Bean and Corn Tacos
with poblano and cilantro crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15½ oz. Black Beans
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Crispy Onions
- ½ oz. Cilantro
- 1 Tbsp. Chile and Cumin Rub
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) pOJLm9Py
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Calories710
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Carbohydrates97g
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Net Carbs91g
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Fat27g
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Protein23g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 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 steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Prepare Ingredients and Make Cilantro Crema
Drain beans and rinse.
Mince cilantro (no need to stem).Quarter lime.Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Combine sour cream and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and poblanos (to taste) to hot pan. Stir occasionally until lightly browned, 3-5 minutes. -
3 Finish the Filling
Add beans, chile and cumin rub, and 1/4 tsp. salt to hot pan. Stir occasionally until corn is lightly charred and beans are warmed through, 1-2 minutes.
Remove from burner. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds.
If tortillas come folded, keep folded.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. -
5 Finish the Dish
Plate dish as pictured on front of card, placing filling in tortillas and topping with cheese. Garnish with cilantro crema, crispy onions, and remaining cilantro. Squeeze lime wedges over tacos to taste. Bon appétit!
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