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Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Grate the gouda on the large side of a box grater.
Line two sheet pans with foil. Evenly divide the sliced onion, sliced peppers, and mushroom pieces between the two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 12 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with the grated gouda. Return to the oven and roast 3 to 4 minutes, or until the cheese is melted. Remove from the oven.
Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a bowl, combine the sliced green tops of the scallions, halved tomatoes, and a drizzle of olive oil; season with salt and pepper.
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid), remaining spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas with the cheesy vegetables, sliced steaks, seasoned tomatoes, sliced avocado, and refried beans. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Grate the gouda on the large side of a box grater.
Line two sheet pans with foil. Evenly divide the sliced onion, sliced peppers, and mushroom pieces between the two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 12 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with the grated gouda. Return to the oven and roast 3 to 4 minutes, or until the cheese is melted. Remove from the oven.
Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a bowl, combine the sliced green tops of the scallions, halved tomatoes, and a drizzle of olive oil; season with salt and pepper.
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid), remaining spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the warmed tortillas with the cheesy vegetables, sliced steaks, seasoned tomatoes, sliced avocado, and refried beans. Enjoy!
Tips from Home Chefs