Sweet Pepper, Chicken Breasts and Black Bean Taquitos
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Sweet Pepper, Chicken Breasts and Black Bean Taquitos

Sweet Pepper, Chicken Breasts and Black Bean Taquitos

with Monterey Jack Cheese and Fresh Salad

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:
Sulphites
•Wheat
•Milk
•Mustard
•Soy
•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

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

56 g

Spring Mix

1 cup

Monterey Jack Cheese, shredded

(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)

113 g

Baby Tomatoes

2 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)

Chicken Breasts

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Sugar*

¼ tsp

Salt*

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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

Prep
1
  • 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.
2
  • 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.
Cook veggies
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.
Finish taquito filling
4
  • 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.
Assemble and bake taquitos
5
  • 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.
Prep salad dressing
6
  • 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.
Finish and serve
7
  • 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.
Modularity step (under step 1)
8

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.

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