Chicken Tenders, Sweet Pepper and Black Bean Taquitos
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Chicken Tenders, Sweet Pepper and Black Bean Taquitos

Chicken Tenders, Sweet Pepper and Black Bean Taquitos

with Monterey Jack Cheese and Fresh Salad

Nutritious and delicious black beans take centre stage in this fun black bean centric recipe. Cooked with sweet onions, peppers and zesty chipotle sauce, everything is then wrapped and baked with stretchy Monterey Jack cheese for ultimate cheese pull satisfaction!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)

Black Beans

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat)

1 unit(s)

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit(s)

Yellow Onion

56 g

Spring Mix

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

2 tbsp

Tomato Sauce Base

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tbsp

Rice Vinegar

(Contains Sulphites)

310 g

Chicken Breast Tenders

Not included in your delivery

2.33 tbsp


0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1110 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber13 g
Protein69 g
Cholesterol165 mg
Sodium1640 mg
Trans Fat1 g
Potassium1800 mg
Calcium650 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Measuring Spoons



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces.Peel, then cut onion into 1/4-inch pieces.Halve tomatoes.

Cook veggies

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, onions and three-quarters of the peppers. Cook, stirring occasionally, until softened and golden, 5-6 min.Meanwhile, using a strainer, drain and rinse black beans.Add black beans to a large bowl, then, using the back of a fork, lightly mash until they just burst.

Finish taquito filling

Add Enchilada Spice Blend to veggies. Cook, stirring often, until fragrant, 30 sec.Remove the pan from heat. Add tomato sauce base, chipotle sauce and black beans.Season with salt and pepper, then stir to combine.

Assemble and bake taquitos

Arrange tortillas on a clean surface.Using a spoon, divide bean mixture down the middle of each tortilla.Sprinkle half the cheese over top.Roll tortillas tightly over filling, then arrange them on a parchment-lined baking sheet, seam-side down.Brush taquitos with 1 tsp (2 tsp) oil, then sprinkle remaining cheese over top. Bake in the middle of the oven until golden-brown, 7-10 min.

Prep salad dressing and cook chicken

Meanwhile, add vinegar, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) sugar to the same bowl used to mash black beans. Season with salt and pepper, then stir to combine.Pat chicken dry with paper towels, then season salt and pepper. Wipe out and reheat the same pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden and cooked through, 2-3 min per side.

Finish and serve

Add tomatoes, spring mix and remaining peppers to the bowl with dressing. Toss to coat.Divide taquitos and salad between plates.