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.
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
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
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
310 g
Chicken Breast Tenders
¼ tsp
Sugar*
0.13 tsp
Salt*
2.33 tbsp
Oil*
0.13 tsp
Pepper*
If you've opted to add chicken tenders, pat dry with paper towels, then season salt and pepper. Wipe out and reheat the same pan over medium-high heat. When 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.
Serve chicken tenders alongside.