Mexican Chipotle-Black Bean Taquitos
with Sweet Pepper Salsa and Monterey Jack- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Soy
- Milk
- Soy
- May contain traces of allergens
- Sulphites
- Mustard
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Wheat
- Peanuts
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Rice vinegar (rice vinegar, sugar, salt) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Green Onion
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
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)
8 g
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, 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 facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then three-quarters of the peppers.
- Cook for 5-6 min, stirring occasionally, until softened and golden.
- Meanwhile, using a strainer, drain and rinse black beans.
- To a large bowl, add black beans, then lightly mash using the back of a fork until they just burst.
- To the pan with veggies, add Enchilada Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- 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 filling down the middle of each tortilla.
- Sprinkle half the cheese over top.
- Roll tortillas tightly over filling. On a parchment-lined baking sheet, arrange taquitos, seam-sides down.
- Brush taquitos with 1 tsp (2 tsp) oil, then sprinkle remaining cheese over top.
- Bake in the middle of the oven for 7-10 min, until golden.
- Meanwhile, to the same bowl used to mash black beans, add half the vinegar (use all for 4 servings), 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- 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 salsa alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chipotle and enchilada spice blend give the taquitos a noticeable kick, and the sweet pepper salsa is a standout — simple to make but full of flavour.
- Ease of prep: This is a straightforward recipe that comes together quickly, with minimal prep and cleanup.
- Suggestions: Follow the recipe card closely when layering cheese — adding half inside the tortillas before rolling helps distribute flavour throughout. Some reviewers also suggest adding red onion or cilantro to the filling, and corn or mango to the salsa for extra texture.
- Leftovers: Taquitos reheat well and make a great next-day lunch; the extra guacamole keeps nicely for the following day too.
- Spice level: The chipotle sauce and enchilada blend can be quite spicy, so consider reducing or omitting them when cooking for young children or those sensitive to heat.
- Portions: The filling can be generous relative to the number of tortillas, so roll tightly to keep it contained during baking.
