Sweet Pepper, Chicken Breasts and Black Bean Taquitos

Name: Sweet Pepper, Chicken Breasts and Black Bean Taquitos with Monterey Jack Cheese and Fresh Salad
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Black Beans; 6 unit(s) Flour Tortillas; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Yellow Onion; 56 g Spring Mix; 1 cup Monterey Jack Cheese, shredded; 2 tbsp Tomato Sauce Base; 2 tbsp Chipotle Sauce; 1 tbsp Enchilada Spice Blend; 1 tbsp Seasoned Rice Vinegar; 113 g Baby Tomatoes; 2 unit(s) Sour Cream; 2 unit(s) Chicken Breasts; 2.33 tbsp Oil*; ¼ tsp Pepper*; ¼ tsp Sugar*; ¼ tsp Salt*

with Monterey Jack Cheese and Fresh Salad

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Nutritious and delicious black beans take centre stage in this fun Mexican-inspired 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!

Tags:

Veggie

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Milk

•Senf

•Soja

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Black Beans

6 unit(s)

Flour Tortillas

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

56 g

Spring Mix

1 cup

Monterey Jack Cheese, shredded

2 tbsp

Tomato Sauce Base

2 tbsp

Chipotle Sauce

1 tbsp

Enchilada Spice Blend

1 tbsp

Seasoned Rice Vinegar

113 g

Baby Tomatoes

2 unit(s)

Sour Cream

2 unit(s)

Chicken Breasts

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Sugar*

¼ tsp

Salt*

Nutrition Values

Calories1230 kcal

Fat52 g

Saturated Fat20 g

Carbohydrate113 g

Sugar22 g

Dietary Fiber17 g

Protein79 g

Cholesterol195 mg

Sodium2150 mg

Trans Fat1 g

Potassium1800 mg

Calcium800 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Non-Stick Pan

•Large Bowl

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Measuring Spoons

Cooking Steps

Core, then cut pepper into 1/4-inch pieces.
Peel, then cut onion into 1/4-inch pieces.
Halve tomatoes. Season with salt and pepper.

Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
Cook until golden, 1-2 min per side.
Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
Reuse the same pan to cook veggies in step 3.

Heat a large non-stick pan over medium-high heat.
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.
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.
Thinly slice chicken.
Divide taquitos, chicken salad between plates.
Dollop sour cream over top of taquitos.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Reuse the same pan to cook veggies in step 3.