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)
Baby Tomatoes
113 g
Yellow Onion
1 unit(s)
Spring Mix
56 g
Monterey Jack Cheese, shredded
1 cup
Tomato Sauce Base
2 tbsp
Chipotle Sauce
2 tbsp
Enchilada Spice Blend
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Salt
0.125 tsp
Sugar
0.25 tsp
Pepper
0.125 tsp
Oil
2.33 tbsp
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Halve tomatoes.
- 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.
- Divide taquitos and salad between plates.
950
kcal
Calories
41
g
Fat
15
g
Saturated Fat
110
g
Carbohydrate
20
g
Sugar
17
g
Dietary Fiber
39
g
Protein
50
mg
Cholesterol
1890
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
750
mg
Calcium
9
mg
Iron
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