Prep & Bake Steak with Avocado Crema
plus Sweet Potato & Black Bean Jumble with Monterey Jack
- Milk
Mexican-spiced chicken is roasted atop seasoned black beans while sweet potato cubes caramelize separately, then everything gets tossed together and topped with melted Monterey Jack. Sliced chicken is served over this colorful jumble and finished with creamy avocado crema made from sour cream and guacamole. Thanks to the included oven-ready trays, cleanup is a breeze!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Oven-Ready Tray
1 unit
Sweet Potato
10 ounce
Ranch Steak
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into ¼-inch pieces. Drain and rinse beans. Quarter lime.
Reserve half the Mexican Spice Blend in a small bowl (you’ll use this on the steak later).
In one oven-ready tray, toss sweet potato with a drizzle of oil, half the remaining Mexican Spice Blend (you'll use the rest in the next step), salt, and pepper. Bake on top rack (be sure your oven has preheated!) until sweet potato is tender, 18-22 minutes. (For 4 servings, divide ingredients between two trays, using a drizzle of oil in each tray; bake side by side on top rack.)
Meanwhile, in remaining oven-ready tray, combine beans, remaining Mexican Spice Blend, a drizzle of oil, salt, and pepper. (For 4 servings, divide ingredients between two remaining trays, using a drizzle of oil in each tray.)
Pat steak* dry with paper towels. Drizzle with oil and season all over with reserved Mexican Spice Blend, salt, and pepper. Arrange steak over beans. Roast on top rack until steak is cooked to desired doneness, 10-15 minutes. (For 4, divide steak between two trays; roast side by side on middle rack.)
Meanwhile, in a small bowl, combine sour cream, guacamole, a squeeze of lime juice, salt, and pepper.
Once steak and beans are done, transfer steak to a cutting board to rest.
Transfer sweet potato to tray with beans; toss to combine. Evenly sprinkle sweet potato and black bean jumble with Monterey Jack. (For 4 servings, divide everything between two trays with beans.)
Return jumble to top rack and bake until cheese melts, 1-2 minutes more.
Thinly slice steak against the grain.
Divide sweet potato and black bean jumble between plates. Arrange steak over jumble. Top steak with a dollop of avocado crema and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's flavors, with some suggesting adding corn salsa for extra zest.
- Ease of prep: Customers appreciated the easy preparation, though a few noted recipe instruction errors.
- Suggestions: Consider serving with tortillas for a delicious twist. Prepare the steak carefully for better tenderness.
Reviews from our home cooks
The steak was not tender. I would prepare differently next time. Loved the flavors and ease of preparation.
Great with the steak option. We had some corn salsa from trader joes. It would have been perfect with some tortillas.
Errors in recipe, said to cut sweet potato in 1/4 inch cubes. Also told me to use the other half of the Mexican spice twice.
