Chorizo, Sweet Pepper and Black Bean Taquitos
with Monterey Jack Cheese and Fresh Salad
Nutritious and delicious black beans take centre stage in this fun taquito 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
Black Beans
6 unit
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit
Sweet Bell Pepper
1 unit
Tomato
1 unit
Yellow Onion
56 g
Spring Mix
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit
Sour Cream
(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)
250 g
Chorizo Sausage, uncased
Not included in your delivery
¼ tsp
Sugar*
2.33 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Transfer to a plate.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- 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. Top with chorizo.
- 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.
- Add tomatoes, spring mix and remaining peppers to the bowl with dressing. Toss to coat.
- Divide taquitos and salad between plates.
- Top taquitos with sour cream.
If you've opted to add chorizo, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Transfer to a plate. Carefully wipe the pan clean. Use the same pan to cook veggies in step 2.
Top bean mixture with chorizo when assembling. Follow the rest of the recipe as written.