Sweet Pepper and Black Bean Pork Chorizo Taquitos
with Monterey Jack Cheese and Fresh Salad
Nutritious and delicious black beans take centre stage in this fun 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Milk, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Green Onion
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Milk, Soy, Wheat, Mustard, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites)
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Milk, Soy, Wheat, Mustard, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Soy, Wheat, Mustard, Tree nuts, Sesame, Peanuts)
½ tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Soy, Wheat, Mustard, Tree nuts, Fish, Egg, Sesame, Sulphites)
3 tbsp
Guacamole
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
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, chorizo, onions and three-quarters of the peppers. Season with salt and pepper.
- Cook, breaking up chorizo and stirring often until veggies have softened and chorizo is cooked through, 4-6 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 half the 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, green onions and remaining peppers. Stir to combine.
- Divide taquitos between plates.
- Dollop sour cream and guacamole over top.
- Serve sweet pepper pico alongside.
If you've opted to add chorizo, when the pan is hot, add chorizo along with peppers. Season with salt and pepper. Cook, breaking up chorizo and stirring often, until peppers have softened and no pink remains in chorizo, 4-6 min.** Follow the rest of the recipe as written.
