Value Meal

Southwest Chicken Tacos with Black Bean-Corn Salad and Salsa

serves 4 at $4.99 per serving

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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 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 you!
A note about serious food allergies

In Your Box (serves 4)

  • 2 Tbsp. Mayonnaise
  • 15½ oz. Black Beans
  • 1 Lime
  • 1 tsp. Adobo Seasoning
  • ½ tsp. Garlic Salt
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • 1 Roma Tomato
  • Info
    8 Small Flour Tortillas
  • 5 oz. Corn Kernels
  • 24 oz. Diced Chicken Tenderloin

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
  • Pepper
  • 1 Small Pot
  • 1 Small 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
  1. 1

    Prepare The Ingredients

    Carefully drain liquid from chicken. Core tomato and cut into ½" dice Peel and halve shallot. Slice thinly. Halve lime. Cut one half into wedges and juice the other half. Drain beans.

  2. 2

    Make Salsa

    Add tomatoes, shallot, lime juice, and a pinch of salt and pepper to a bowl until completely combined. Let sit 10 minutes.

  3. 3

    Cook The Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, adobo seasoning, ¼ tsp salt, and a pinch of pepper to hot pan and stir often, breaking up meat, until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    "In the same pan over medium-high heat, add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until browned and tender, 2-3 minutes. Add beans and garlic salt. Cook 2-3 minutes. Remove from heat and stir in mayo.

  5. 5

    Heat Tortillas and Finish The Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card. Bon appétit!

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