Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Southwest-Style Turkey Skillet
with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
25 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories860 Cals (est.)
View Full Nutrition
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
Title
-
18 oz Pork Chorizo
-
1 15.5-Oz Can Black Beans
-
1 cup Long Grain White Rice
-
4 oz Shredded Monterey Jack Cheese
-
1 Red Onion
-
5 oz Baby Spinach
-
½ lb Grape Tomatoes
-
½ cup Guacamole
-
¾ cup Tomatillo-Poblano Sauce
-
½ cup Sour Cream
-
⅓ cup Crispy Onions
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
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.
2
Prepare the ingredients & make the creamy guacamole
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.
3
Start the skillet
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.
4
Finish the skillet & serve your dish
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!
1
Cook the rice
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.
2
Prepare the ingredients & make the creamy guacamole
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.
3
Start the skillet
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.
4
Finish the skillet & serve your dish
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!
Tips from Home Chefs