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)
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
Baby Tomatoes
113 g
Sour Cream
2 unit(s)
Oil
2.33 tbsp
Sugar
0.25 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- 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.
- 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.
- Dollop sour cream over top of taquitos.
1020
kcal
Calories
47
g
Fat
19
g
Saturated Fat
113
g
Carbohydrate
22
g
Sugar
17
g
Dietary Fiber
41
g
Protein
70
mg
Cholesterol
1920
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
800
mg
Calcium
9
mg
Iron
with Ground Beef, Monterey Jack Cheese and Fresh Salad
with Sweet Pepper Salsa and Monterey Jack
with Monterey Jack Cheese and Fresh Salsa
with Sweet Pepper Salsa and Monterey Jack
with Monterey Jack Cheese and Fresh Salsa
