Beef & Black Bean Fajita Salad with Kale & Yogurt Dressing

Beef & Black Bean Fajita Salad

with Kale & Yogurt Dressing

30 MIN
6 SmartPoints®
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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

For a fresh, hearty spin on the flavors of traditional fajitas, we’re serving our beef over a bed of marinated kale tossed with spicy pickled jalapeño, black beans, and a classic duo of sautéed peppers and onion. It’s all brought together with a drizzle of cooling, creamy lemon dressing.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Beef & Black Bean Fajita Salad with Kale & Yogurt Dressing
Title
time-saving
tips & techniques
Black Beans
Kale
How To: Quarter and Deseed a Lemon
Lemon
Yellow Onion
Sweet Pepper
Greek Yogurt
Pickled Jalapeño Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Cook the beef:
2 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Marinate the kale:
3 Marinate the kale:

While the beef cooks, in a large bowl, combine the sliced kale, the juice of 2 lemon wedges, and 1 teaspoon of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the vegetables:
4 Cook the vegetables:

While the kale marinates, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced sweet peppers and onion; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans and cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat.

Make the dressing:
5 Make the dressing:

While the vegetables cook, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

To the bowl of marinated kale, add the cooked vegetables and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Drizzle with the dressing. Enjoy!

Tips from Home Chefs

Get Plans

Beef & Black Bean Fajita Salad

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

2 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the beef:
Marinate the kale:
3 Marinate the kale:

While the beef cooks, in a large bowl, combine the sliced kale, the juice of 2 lemon wedges, and 1 teaspoon of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the vegetables:

While the kale marinates, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced sweet peppers and onion; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans and cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat.

Cook the vegetables:
Make the dressing:
5 Make the dressing:

While the vegetables cook, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

6 Make the salad & serve your dish:

To the bowl of marinated kale, add the cooked vegetables and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Drizzle with the dressing. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6