Veggie Chili with Taquitos
with Beyond Meat ®- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
Dip and dunk these cheesy pepper and cheese taquitos in a veggie-packed Beyond Meat Chili! You won't believe this while bowl of comfort is nothing but veggie-friendly!
Ingredients
2 unit(s)
Beyond Meat®
1 unit(s)
Ciabatta Roll
16 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Black Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sour Cream
2 tbsp
Tomato Sauce Base
(May be present: Sesame, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Fish, Egg, Crustaceans, Gluten)
1 unit(s)
Hot Pepper
Nutrition facts
Utensils
Cooking Steps
Drain and rinse beans. Roughly chop cilantro. Core, then cut peppers into 1/4-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beyond meat and peppers. Cook, breaking up beyond into smaller pieces, until no pink remains 4-5 min.** Season with salt and pepper.
Add Mexican Seasoning and tomato sauce base to the pot. Cook, stirring often, until fragrant, 1 min.
Add beans, crushed tomatoes and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until chilli thickens lsightly, 3-4 min. Season with salt and pepper.
While chili simmers, arrange tortillas on a clean surface. Sprinkle cheese and cilantro over each tortilla. Roll tortillas tightly around filling, then arrange them on a parchment-lined baking sheet, seam-side down. Brush tops of taquitos with 1 tbsp oil (dbl for 4 ppl). Bake in the middle of the oven until golden-brown and crisp, 6-8 min.
Divide chili between bowls. then top with sour cream. Serve cheese taquitos on the side.
