Meal Kit
The "Big Cronch" Sweet Potato and Poblano Taco Bowl
with chipotle queso and black beans
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 7 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)
- 9 oz. Sweet Potato
- 1 Romaine Heart
- 8 oz. Black Beans
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2 Large Flour Tortillas
- 1 Poblano Pepper
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Cream Cheese
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2 oz. Light Sour Cream
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1 oz. Chipotle Pesto
- 1 Tbsp. 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) zPanMLqv
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Calories690
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Carbohydrates79g
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Net Carbs68g
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Fat35g
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Protein22g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Small Pot
- 1 Small Non-Stick Pan
- 1 Microwave
- 1 Potato Masher
- 1 Peeler
- 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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Peel and cut sweet potato into 1/2" dice.Hold romaine heart at root end and thinly slice.Stem poblano pepper, 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. -
2 Roast the Vegetables
Place sweet potatoes, poblanos (use less if spice-averse), 1 Tbsp. olive oil, taco seasoning, and a pinch of pepper on one prepared baking sheet. Massage oil and seasonings into vegetables. Spread into a single layer.
Roast in hot oven until vegetables are tender, 18-20 minutes.While vegetables roast, continue recipe. -
3 Assemble and Bake the Taco Bowls
Wrap tortillas in a damp paper towel.
Microwave, 20 seconds.Carefully remove from microwave.Coat both sides of tortillas with cooking spray. Alternatively, coat both sides with 2 tsp. olive oil.Make two loosely-packed, softball-size foil balls, each about 5-6" in diameter.Place foil balls on second prepared baking sheet and lay a tortilla over each ball.Bake tortillas in hot oven, 5 minutes.Remove foil balls and continue to bake, open-side down, until golden and crispy, 2-5 minutes.Carefully remove from oven and flip tortilla bowls. Set aside and let cool, 5 minutes.While taco bowls bake, continue recipe. -
4 Cook and Mash the Beans
Place a small pot over medium heat.
Add beans, 2 Tbsp. water, half the sour cream (reserve remaining for garnish), half the pesto (to taste; reserve remaining for queso), and a pinch of salt to hot, dry pot. Stir occasionally until combined and beans are heated through, 2-3 minutes.Remove from burner. Mash beans until slightly chunky. Pot will be hot! Use caution.While beans cook, continue recipe. -
5 Make Queso and Finish Dish
Place a small non-stick pan over medium heat.
Add 1/2 cup water, remaining pesto (to taste), and cream cheese to hot pan. Stir to combine and bring to a simmer.Once simmering, add shredded cheese and a pinch of salt. Stir until cheese is melted and combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, filling tortilla bowl with vegetable mixture (to taste), mashed beans, and queso. Garnish with romaine and remaining sour cream. Bon appétit!
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