Cheesy Steak & Black Bean Tortilla Skillet

Name: Cheesy Steak & Black Bean Tortilla Skillet with Charred Corn & Crisp Lettuce
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Long Green Pepper; 1 unit Corn; 1 unit Lime; 1 unit Black Beans; 1 teaspoon Ground Cumin; ½ cup Mexican Cheese Blend; 1 unit Baby Lettuce; 3 tablespoon Sour Cream; 1.5 ounce Blue Corn Tortilla Chips; 1 teaspoon Hot Sauce; Salt; Pepper; 2 teaspoon Cooking Oil; 1 tablespoon Butter; 10 ounce Bavette Steak

with Charred Corn & Crisp Lettuce

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Our skillet-based spin on a taco salad plays all the Tex-Mex hits—crunch, spice, and melted cheese! Charred veggies mix with black beans and shredded cheese to form an irresistible base you’ll top with tortilla chips and crisp shredded lettuce. A drizzle of tangy lime crema and hot sauce add creamy texture and punchy acidity with just a touch of heat.

Tags:

Quick

•Easy Prep & Clean

•New

Allergens:

Milk

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

1 unit

Corn

1 unit

Lime

1 unit

Black Beans

1 teaspoon

Ground Cumin

½ cup

Mexican Cheese Blend

(Contains: Milk)

1 unit

Baby Lettuce

3 tablespoon

Sour Cream

(Contains: Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

1 teaspoon

Hot Sauce

10 ounce

Bavette Steak

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories1020 kcal

Fat51 g

Saturated Fat20 g

Carbohydrate82 g

Sugar20 g

Dietary Fiber18 g

Protein52 g

Cholesterol125 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Zester

•Medium Bowl

•Potato Masher

•Large Pan

•Medium Pan

•Small Bowl

Instructions

PDF

• Wash and dry produce. • Core, deseed, and cut green pepper into ½-inch pieces. Drain corn, then pat dry with paper towels. Zest and quarter lime. • Place beans and their liquid in a medium bowl; mash with a potato masher or fork until mostly smooth (it’s OK if they’re still slightly chunky).

Pat chicken or steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board.

• Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add green pepper and corn. Season with salt and pepper. Cook, stirring occasionally, until pepper is softened and corn is golden brown and lightly charred in spots, 4-6 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Add mashed beans and juice from half the lime. Season with cumin, salt, and pepper. Cook, stirring occasionally, until beans are warmed through and liquid is mostly reduced, 1-2 minutes. • Remove from heat. Stir in Mexican cheese blend.

• While black bean skillet cooks, trim and discard root end from lettuce; separate leaves and thinly slice. • In a small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Serve black bean skillet directly from pan or divide between plates. Top with tortilla chips (lightly crushing first) and lettuce in separate sections. • Drizzle lime crema over lettuce and serve with hot sauce and remaining lime wedges on the side. TIP: For perfect balance, finish with a squeeze of lime juice right before serving!

Slice chicken or steak against the grain. Place atop skillet along with tortilla chips and lettuce.

Steak is fully cooked when internal temperature reaches 145°.