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Chefs! We're bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you've come to expect from a classic Blue Apron meal. This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.
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Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the chorizo is cooked through.
Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!
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