Chipotle Beyond Beef™ Tacos Fill 1 Created with Sketch.

with Fresh Tomato Salsa & Monterey Jack Cheese

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 870 calories

Chipotle chile paste (made from dried, smoked jalapeño peppers) lends its deliciously bright heat to these plant-based ground Beyond Beef™ tacos, which are tempered by cooling layers of fresh tomato salsa and a dollop of sour cream.

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fresh
ingredients
Chipotle  Beyond Beef™ Tacos with Fresh Tomato Salsa  & Monterey Jack Cheese
Title
  • 1 lb Plant-Based Ground Beyond Beef ™
  • 8 Flour Tortillas
  • 1 cup Jasmine Rice
  • 1 Romaine Lettuce Heart
  • ½ lb Sweet Peppers
  • 4 oz Grape Tomatoes
  • 1 Yellow Onion
  • 4 oz Monterey Jack Cheese
  • ½ cup Sour Cream
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Tomato Paste
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Thinly slice the lettuce. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Make the pepper rice:
2 Make the pepper rice:

Meanwhile, in a medium pot, combine the rice, sliced sweet peppers,  a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to  14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

 

Cook the Beyond Beef™:
3 Cook the Beyond Beef™:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™ and diced onion; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Cook, stirring frequently and breaking apart with a spoon, 6 to 8 minutes, or until browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to  2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off and the Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Warm the tortillas:
4 Warm the tortillas:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the sliced lettuce, remaining vinegar, and a drizzle of  olive oil; season with salt and pepper. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream,  cooked Beyond Beef™, dressed lettuce, salsa (discarding any liquid), and grated cheese. Serve the tacos with the pepper rice on the side. Enjoy!

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Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion. Thinly slice the lettuce. Grate the cheese on the large side of a box grater. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the halved tomatoes, half the vinegar, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the pepper rice:

Meanwhile, in a medium pot, combine the rice, sliced sweet peppers,  a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to  14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

 

Make the pepper rice:
Cook the Beyond Beef™:
3 Cook the Beyond Beef™:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™ and diced onion; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Cook, stirring frequently and breaking apart with a spoon, 6 to 8 minutes, or until browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to  2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off and the Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas:
Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the sliced lettuce, remaining vinegar, and a drizzle of  olive oil; season with salt and pepper. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream,  cooked Beyond Beef™, dressed lettuce, salsa (discarding any liquid), and grated cheese. Serve the tacos with the pepper rice on the side. Enjoy!