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.
Ingredients
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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Add tomatoes, spring mix and remaining peppers to the bowl with dressing. Toss to coat.Divide taquitos and salad between plates.
