with Monterey Jack Cheese and Fresh Salad
Nutritious and delicious black beans take centre stage in this fun veggie 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!
Allergens
Utensils
Tags
Black Beans
1 unit(s)
Flour Tortillas
6 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
2 unit(s)
Monterey Jack Cheese, shredded
1 cup
Sour Cream
2 unit(s)
Tomato Sauce Base
2 tbsp
Chipotle Sauce
2 tbsp
Enchilada Spice Blend
1 tbsp
Seasoned Rice Vinegar
0.5 tbsp
Guacamole
3 tbsp
Sugar
0.25 tsp
Oil
2.33 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- 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 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.
- 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 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.
- Divide taquitos between plates.
- Dollop sour cream and guacamole over top.
- Serve sweet pepper pico alongside.
1040
kcal
Calories
51
g
Fat
19
g
Saturated Fat
110
g
Carbohydrate
20
g
Sugar
18
g
Dietary Fiber
40
g
Protein
70
mg
Cholesterol
2070
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
800
mg
Calcium
9
mg
Iron
with Sweet Pepper Salsa and Monterey Jack
with Ground Beef, Monterey Jack Cheese and Fresh Salad
with Monterey Jack Cheese and Fresh Salsa
with Monterey Jack Cheese and Fresh Salsa
with Sweet Pepper Salsa and Monterey Jack
