Express
Weeknight Pork & Bean Burrito
with enchilada sauce and poblano
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 2 Large Flour Tortillas
- 4 oz. Black Beans
- 1 Poblano Pepper
- 3 oz. Frozen Corn
- 2 fl. oz. Enchilada Sauce
- 1 oz. Shredded Cheddar-Jack Cheese
- 1 tsp. Taco Seasoning
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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Calories640
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Carbohydrates54g
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Net Carbs48g
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Fat24g
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Protein50g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 2 Large Non-Stick Pans
- 1 Microwave
- 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Filling
Pat sliced pork dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add pork and taco seasoning (to taste) to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.While pork cooks, continue recipe. -
2 Finish the Filling
Drain beans in a colander/strainer.
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.Add poblanos (to taste) and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 3-4 minutes.Stir in corn, beans, and enchilada sauce (to taste) until combined and heated through, 30-60 seconds.If too dry, add water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached.Remove from burner. Rest, 3 minutes. -
3 Assemble the Burritos
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Place tortillas on a clean, flat work surface. Divide cheese evenly between tortillas, placing in center. Top cheese with filling (to taste).Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. -
4 Toast Burritos and Finish Dish
Place another large non-stick pan over medium heat and spray with cooking spray.
Add burritos to hot pan, seam-side down. Toast until golden-brown, 30-60 seconds per side.Remove from burner.Plate dish as pictured on front of card, halving burrito, if desired. Bon appétit!
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