Ancho Beef Tacos & Spicy Sweet Potato with Monterey Jack Cheese & Pickled Jalapeño

Ancho Beef Tacos & Spicy Sweet Potato

with Monterey Jack Cheese & Pickled Jalapeño

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Ancho chile paste, made from dried poblano peppers, lends its delicious smokiness to these beef tacos. Two cooling toppings balance it out: marinated radish slices and dollops of lime-seasoned sour cream. For a sweet, savory side with a hint of heat, we’re roasting sweet potato rounds, then sprinkling them with Monterey Jack and pickled jalapeño before returning them to the oven to melt the cheese.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the sweet potato:
1 Prepare & roast the sweet potato:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potato into 1/2-inch-thick rounds. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted sweet potato from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potato roasts, quarter the lime. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl with the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately afterwards.

Cook the beef:
3 Cook the beef:

While the sweet potato continues to roast, pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the white bottoms of the scallions, chile paste, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat and season with salt and pepper to taste.

Warm the tortillas:
4 Warm the tortillas:

While the beef cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Remove from the oven and transfer to a work surface; carefully unwrap.

Finish the sweet potato:
5 Finish the sweet potato:

Top the roasted sweet potato with the cheese and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted and lightly browned. Remove from the oven.

Make the lime sour cream & plate your dish:
6 Make the lime sour cream & plate your dish:

While the sweet potato finishes roasting, in a bowl, combine the sour cream, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the cooked beef among the warmed tortillas. Top with the marinated radishes (draining before adding) and lime sour cream. Garnish with the green tops of the scallions. Divide the tacos and finished sweet potato between 2 dishes. Enjoy!

Tips from Home Chefs

Prepare & roast the sweet potato:
1 Prepare & roast the sweet potato:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potato into 1/2-inch-thick rounds. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted sweet potato from the oven.

2 Prepare the remaining ingredients:

While the sweet potato roasts, quarter the lime. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl with the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately afterwards.

Cook the beef:
3 Cook the beef:

While the sweet potato continues to roast, pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the white bottoms of the scallions, chile paste, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat and season with salt and pepper to taste.

4 Warm the tortillas:

While the beef cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Remove from the oven and transfer to a work surface; carefully unwrap.

Warm the tortillas:
Finish the sweet potato:
5 Finish the sweet potato:

Top the roasted sweet potato with the cheese and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted and lightly browned. Remove from the oven.

6 Make the lime sour cream & plate your dish:

While the sweet potato finishes roasting, in a bowl, combine the sour cream, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the cooked beef among the warmed tortillas. Top with the marinated radishes (draining before adding) and lime sour cream. Garnish with the green tops of the scallions. Divide the tacos and finished sweet potato between 2 dishes. Enjoy!

Make the lime sour cream & plate your dish:
Browse Steps
1 of 6