Kiwi Salsa and Steak Fajitas

Name: Kiwi Salsa and Steak Fajitas with Charred Bell Pepper, Onion, and Blistered Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Red Bell Pepper; 1 unit Roma Tomato; 2 unit Scallions; 1 unit Lime; 1 unit Kiwi; 10 ounce Beef Stir-Fry; 1 tablespoon Southwest Spice Blend; 1 box Kidney Beans; 4 unit Flour Tortilla; 1 tablespoon Vegetable Oil; Salt; Pepper

with Charred Bell Pepper, Onion, and Blistered Beans

Recipe Development TeamPublished on May 18, 2017

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“What is kiwi doing in my fajitas?” you may ask. “That’s not Mexican, Tex-Mex, Southwestern, or anything in between!” Bear with us—when our chef Nate had us try it, we thought it was a little out there too. But upon first bite, it was immediately clear that the fruit is a natural match for the big flavors of beef: it’s tangy, it’s sassy, it’s a little bit surprising. Basically, it’s everything that you want from a salsa (and then some).

Allergens:

Wheat

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Red Bell Pepper

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Lime

1 unit

Kiwi

10 ounce

Beef Stir-Fry

1 tablespoon

Southwest Spice Blend

1 box

Kidney Beans

4 unit

Flour Tortilla

(Contains: Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories770 kcal

Energy (kJ)3222 kJ

Fat25 g

Saturated Fat8 g

Carbohydrate76 g

Sugar12 g

Dietary Fiber18 g

Protein50 g

Cholesterol80 mg

Sodium630 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

•Zester

•Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Halve and peel onion. Mince until you have 2 TBSP minced onion, then slice rest into ¼-inch-thick slices. Core and seed bell pepper, then cut into ¼-inch-thick strips. Finely chop tomato. Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime until you have ½ tsp zest, then cut into halves.

Peel kiwi, then cut into small cubes. Add to a medium bowl along with tomato, zest, juice from one lime half, a pinch of scallion greens, and minced onion (you may want to use less onion to taste). Toss to combine. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Pat beef dry with a paper towel. Season all over with Southwest spice blend, salt, and pepper. Add to pan and cook, tossing frequently, to desired doneness, 2-4 minutes. Remove from pan and set aside.

Add bell pepper, sliced onion, scallion whites, and a drizzle of oil to same pan over medium-high heat. Season with salt and pepper. Cook, tossing occasionally, until veggies are starting to char, 5-7 minutes.

Meanwhile, heat a drizzle of oil in another large pan over medium-high heat. Drain and rinse beans, then add to pan. (TIP: If you have any remaining minced onion, add that, too.) Season with salt and pepper. Cook, tossing, until slightly blistered, 3-5 minutes. While beans cook, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Fill tortillas with beef, veggies, and beans. Top with kiwi salsa and sprinkle with any remaining scallion greens. Cut remaining lime half into wedges and serve on the side for squeezing over.