Beef Tenderloin Fajitas with Guacamole
plus Cilantro-Lime Rice, Refried Beans, Pickled Jalapeño & Sour Cream
- Milk
- Wheat
- Soy
Who doesn’t love a family-style fajita night? You'll fill warm tortillas with slices of paprika-spiced beef tenderloin and sautéed onion and bell pepper. Creamy refried beans and cilantro-lime rice round out the feast, while toppings like guacamole, sour cream, and pickled jalapeño allow everyone to create their own perfect plate.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
16 ounce
Refried Black Beans
1 unit
Onion
1 tablespoon
Savory Paprika Blend
10 ounce
Beef Tenderloin Steak
1 unit
Chicken Stock Concentrate
¼ teaspoon
Turmeric
1 unit
Jalapeño
2 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
In a small pot, combine rice, stock concentrate, 1¼ cups water, ¼ tsp turmeric, and a pinch of salt (2¼ cups water and ½ tsp turmeric for 4 servings). (Save remaining turmeric for another use.) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Halve jalapeño lengthwise; thinly slice crosswise into half-moons, removing ribs and seeds for less heat. Zest and quarter limes. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Halve, core, and thinly slice bell pepper into strips.
Pat beef* dry with paper towels. On a second cutting board, thinly slice. Transfer to a medium bowl; toss with a drizzle of oil, Savory Paprika Blend, salt, and pepper. Set aside until ready to use.
In a small microwave-safe bowl, combine jalapeño, ½ tsp sugar, juice from two lime wedges, and a pinch of salt (1 tsp sugar and juice from four wedges for 4 servings). Cover with plastic wrap and microwave until jalapeño is tender, 30-60 seconds. Refrigerate until ready to use.
In a separate small bowl, combine minced onion, half the cilantro, juice from two lime wedges (four wedges for 4), and a pinch of salt. Cover with plastic wrap and refrigerate until ready to use.
Heat refried beans in a second small pot over medium-high heat. Cook, stirring occasionally, until warmed through, 4-6 minutes.
Keep covered off heat until ready to serve.
While beans cook, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add beef and cook, stirring occasionally, until browned and cooked to desired doneness, 3-5 minutes.
Meanwhile, wrap tortillas in damp paper towels; microwave until warm and pliable, 30-60 seconds.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining cilantro, and as much lime zest as you like. Taste and season with salt and pepper if desired.
Serve rice, beef, fajita veggies, beans, tortillas, sour cream, guacamole, marinated onion, pickled jalapeño, and any remaining lime wedges family style so everyone can make their own fajitas.
