Express
Kickin' Potato and Poblano Tacos
with salsa verde
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Shay
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 15½ oz. Black Beans
- 8 oz. Sweet Potato Cubes
- 6 oz. Small Corn Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
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2 oz. Light Sour Cream
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2 oz. Shredded Quesadilla Cheese
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1 oz. Crispy Jalapenos
- 2 tsp. Chile and Cumin Rub
- 2 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) EOdk0RqG
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Calories730
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Carbohydrates107g
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Net Carbs97g
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Fat28g
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Protein22g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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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.
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Add protein to meal as desired.
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1 Prepare the Poblano
Halve poblano pepper lengthwise, seed, and slice 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. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat.
Add sweet potatoes, 1/4 tsp. salt, poblanos (to taste), chile and cumin rub, and 1/4 cup water to hot pan. Cover and cook until sweet potatoes are tender, 3-5 minutes.Uncover and stir occasionally until vegetables are slightly browned, 3-5 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed. Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Beans
Drain beans in a colander/strainer.
Place a small pot over medium heat and add 2 tsp. olive oil.Add beans to hot pot and stir occasionally until heated through, 3-4 minutes.Stir in taco seasoning until combined, 30-60 seconds.Remove from burner.While beans cook, continue recipe. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel.
Microwave until heated through, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, topping tortillas with beans, vegetables, cheese, sour cream, salsa (to taste), and crispy jalapeños (to taste). Bon appétit!
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