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Sweet Pepper and Black Bean Taquitos

Sweet Pepper and Black Bean Taquitos

with Monterey Jack Cheese and Fresh Salad
4.5(8.5K)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
1040 kcal
Protein
: 
40g protein
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sulphites
  • Milk
  • Egg
  • Mustard
  • Soy
  • Milk
  • Soy
  • Wheat
  • May contain traces of allergens
  • Mustard
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Sulphites
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Black Beans

6 unit(s)

Flour Tortillas

(Contains: Milk, Soy, Wheat, May contain traces of allergens, Wheat, Sulphites)

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

(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)

2 tbsp

Chipotle Sauce

(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)

1 tbsp

Enchilada Spice Blend

(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)

½ tbsp

Seasoned Rice Vinegar

(Contains: May contain traces of allergens, 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*

Calories1040 kcal
Fat51 g
Saturated Fat19 g
Carbohydrate110 g
Sugar20 g
Dietary Fiber18 g
Protein40 g
Cholesterol70 mg
Sodium2070 mg
Trans Fat1 g
Potassium1200 mg
Calcium800 mg
Iron9 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.
•Strainer
•Large Non-Stick Pan
•Large Bowl
•Parchment Paper
•Silicone Brush
•Baking Sheet
•Measuring Spoons

Cooking Steps

PDF
Prep
1
  • Core, then cut pepper into 1/4-inch pieces.
  • Cut tomato into 1/4-inch pieces.
  • Thinly slice green onions.
Cook veggies
2
  • 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.
Finish taquito filling
3
  • 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
4
  • 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.
Make sweet pepper pico
5
  • 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.
Finish and serve
6
  • Divide taquitos between plates.
  • Dollop sour cream and guacamole over top.
  • Serve sweet pepper pico alongside.

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