We're still using Hello Fresh, but I haven't been writing up most of the recipes because usually they just aren't that interesting, or are minor variations on recipes we've already documented. This one was new, though, and it was an "Alex super favourite!" and ended up providing multiple school lunches for her. She also mentioned that it was "a bit spicy, but in a good way".

Chipotle Turkey Bowls

Hello Fresh

Ingredients

• 2 jalapeño peppers, thinly sliced
• 4 tbsp white wine vinegar
• 1 tsp sugar
• 6 tbsp guacamole
• 1 tbsp butter
• 3+3 cloves garlic, minced and divided
• 1+1 tbsp enchilada spice mix, divided
• ¾ C white rice
• 1 tsp broth concentrate
• 1 tsp oil
• 1 large red onion, chopped
• 113g corn kernels
• 3 bell peppers, chopped
• 500g ground turkey
• 4 tbsp chipotle sauce

Directions

1. Combine japaleño slices, vinegar, 60mL water, and sugar in a small pot.
2. Bring to a simmer, stirring often, until sugar dissolves completely. Remove from heat.
3. Stir 2 tsp of the jalapeño pickling liquid into the guacamole; set aside.
4. Transfer other contents (including liquid) to a small container and place in the fridge to cool.
5. Set instant pot to "sautée". Add butter and wait until melted.
6. Add half the garlic, half the enchilada spice, and all of the rice. Cook, stirring, until fragrant and evenly coated, 1-2 minutes.
7. Turn off heat. Add ¾ C water and broth concentrate, cover, and set to "pressure cook high 5 minutes". Follow normal rice cooking procedure.
8. Meanwhile, heat a large skillet oved medium-high heat.
9. Add oil, onions, peppers, and corn. Cook, stirring occasionally, until tender-crisp. Remove and buffer.
10. Add turkey, remaining garlic, and remaning spice blend. Cook, stirring occasionally, until turkey is browned.
11. Add 120mL water and chipotle sauce. Cook, stirring often, until slightly thickened.
12. Return vegetables to the skillet, mix together, and cook until warmed through.
13. Serve over rice, topped with guacamole and pickled jalapeños.

This Hello Fresh recipe was a quick build. Symbol and I both liked it; the Kidlet liked it so much that she had it for lunch several days in a row!

Black Bean & Corn Stew

Hello Fresh

Ingredients

• 30mL (2 tbsp) oil
• 740mL (3 C) black beans, tinned, with their juice
• 30mL (2 tbsp) enchilada spice blend
• 1 tsp garlic salt
• 360mL (1½ C) vegetable broth
• 2.5mL (½ tsp) sugar
• 2 bell peppers, diced
• 480mL (2 C) tomato salsa
• 250g corn kernels
• ~120mL cilantro, chopped
• ~120mL (½ C) guacamole
• 1 lime, wedged
• tortilla chips or toasted pita wedges, for serving

Directions

1. Heat a large pot over medium-high heat.
2. Add the oil, beans (with their tinning liquid), enchilada spice blend, garlic salt, and black pepper to taste.
3. Bring to a simmer, reduce heat to medium, and cook until heated through and beans soften slightly, ~4-5 minutes.
4. Carefully mash most of the beans, leaving some whole.
5. Add broth, sugar, cilantro, corn, and peppers.
6. Simmer until peppers are tender, 8-10 minutes.
7. Garnish with guacamole and lime squeezings. Serve with tortilla chips.

It's been a while since we did Hello Fresh, but symbol and I have both been kind of discombobulated lately and deemed it a good idea for this week. The Kidlet picked this one out of the box and it was a hit; she said that it was "spicy, but I can handle it, and I actually like the feeling of the spicy in my mouth"! Maybe her spicy resistance has leveled up?

Black Bean Enchiladas

Hello Fresh

Ingredients

• 4 scallions, sliced, whites and greens separated
• 3+3 cloves garlic, minced and divided
• 2 tbsp enchilada seasoning
• 1½ C jasmine rice
• zest of 2 limes
• 2 yellow onions, chopped
• 4 tbsp mexican seasoning
• 740mL tinned black beans, with their liquid
• juice of 1 lime
• 12 6" flour tortillas
• 2 C tomato salsa
• 2 C grated mozzarella cheese
• 12 tbsp guacamole

Directions

1. Set instant pot to sautée. Add 2 tbsp oil, scallion whites, half the garlic, rice, and enchilada seasoning. Cook until fragrant, 2-3 minutes.
2. Add 1½ C water, cover, and pressure cook as normal for rice (4 minutes + 10 minute cooldown for white jasmine rice).
3. When rice is done, fluff it and stir in scallion greens and lime zest.
4. Meanwhile, heat 4 tbsp oil in a large skillet over medium heat.
5. Add onions and remaining garlic and cook until onion is softened and turning golden.
6. Add mexican seasoning and black pepper and cook until fragrant, 30-60s.
7. Stir in lime juice and black beans (with their liquid), bring to a boil, and simer, stirring occasionally, until liquid reduces and beans soften.
8. Remove from heat and mash beans with a potato masher.
9. Divide beans between tortillas.
10. Roll tortillas into tubes and place, seam down, into a lightly oiled 9×13" baking pan.
11. Pour over salsa.
12. Top with cheese.
13. Broil on middle rack 5-6 minutes, until cheese and edges of tortillas are browned.
14. Serve with guacamole and lime wedges.