Sweet Pepper and Black Bean Taquitos
with Monterey Jack Cheese and Fresh Salad- Wheat
- Sulphites
- Milk
- Egg
- Mustard
- Soy
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Mustard
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Peanuts
Nutritious and delicious black beans take centre stage in this fun veggie 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!
Ingredients
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May be present: 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 be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
3 tbsp
Guacamole
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 tbsp (2 tbsp) oil, then 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty, well-seasoned filling, though some found it a bit dry or bland without added salsa or sour cream.
- Ease of prep: Customers praised how quick and simple this recipe was to make, with clear instructions even beginners could follow.
- Suggestions: Consider adding salsa, guacamole, or extra sour cream for moisture; some recommend including corn or additional vegetables in the filling.
- Portions: Several noted the filling was too much for the provided tortillas; some felt hungry after and suggested adding a protein.
- Leftovers: Many enjoyed leftovers cold for lunch or reheated the next day, finding the taquitos held up well.
