Meal Kit
Beef and Bean Enchiladas
with cilantro crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
When you just want something simple and heartwarming on a weekday night, look no further than this comfort meal here! Feel like you're the one wrapped in a warm tortilla when you enjoy this saucy treat!
In Your Box (serves 2)
- 15 oz. Pinto Beans
- 10 oz. Ground Beef
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6 Small Flour Tortillas
- 1 Onion
- 4 fl. oz. Enchilada Sauce
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2 oz. Shredded Cheddar-Jack Cheese
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1 oz. Sour Cream
- ¼ oz. Cilantro
- 2 tsp. 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) yOkbnAqm
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Calories880
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Carbohydrates76g
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Net Carbs62g
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Fat41g
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Protein49g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Large Oven-Safe Casserole Dish
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 ground pork, follow same instructions as ground beef in Step 2, breaking up until pork reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, follow same instructions as ground beef in Step 2, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as ground beef in Step 2, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Drain and rinse beans in a wire-mesh strainer.
Halve and peel onion. Cut halves into 1/4" dice.Coarsely chop cilantro.In a mixing bowl, combine sour cream, cilantro, and 1 tsp. water. Stir until smooth. Set aside. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground beef and onions to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Remove from burner.Drain excess grease from pan and return to medium heat. -
3 Finish the Filling
Add beans, chile and cumin rub, and a pinch of salt and pepper to hot pan. Stir to combine and lightly mash beans with a fork, leaving half the beans whole.
Remove from burner.Add 1/4 the cheese (reserve remaining for topping) and stir to combine. -
4 Assemble the Enchiladas
Coat bottom of prepared casserole dish with 1/4 cup enchilada sauce (reserve remaining for topping).
Place tortillas on a clean work surface. Divide filling equally among tortillas. Tuck one tortilla end under filling and roll tightly. Place side-by-side in casserole dish, seam-side down. There may be extra filling.Top enchiladas with remaining enchilada sauce and remaining cheese. -
5 Bake Enchiladas and Finish Dish
Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down. Tightly seal foil and bake covered in hot oven, 10 minutes.
Carefully remove from oven and remove foil. Bake again uncovered in hot oven until cheese is bubbling, 5-7 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping enchiladas with crema. Bon appétit!
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