with Monterey Jack Cheese and Fresh Salsa
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Ground beef • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Rice vinegar (rice vinegar, sugar, salt) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Ground Beef
250 g
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
86 mL
Tomato Sauce Base
2 tbsp
Chipotle Sauce
2 tbsp
Enchilada Spice Blend
8 g
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
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- 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.
- When hot, add 1 tbsp (2 tbsp) oil, then beef and three-quarters of the peppers. Season with salt and pepper.
- Cook for 5-6 min, breaking up beef and stirring often, until peppers have softened, and beef is cooked through.**
- Meanwhile, using a strainer, drain and rinse black beans.
- To a large bowl, add black beans, then lightly mash using the back of a fork until they just burst.
- To the pan with veggies and beef, add Enchilada Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- 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 filling down the middle of each tortilla.
- Sprinkle half the cheese over top.
- Roll tortillas tightly over filling. On a parchment-lined baking sheet, arrange taquitos, seam-side down.
- Brush taquitos with 1 tsp (2 tsp) oil, then sprinkle remaining cheese over top.
- Bake in the middle of the oven for 7-10 min, until golden.
- Meanwhile, to the same bowl used to mash black beans, add half the vinegar (use all for 4 servings), 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- 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 salsa alongside.
If you've opted to add beef, when pan is hot, add 1 tbsp (2 tbsp) oil, then beef and three-quarters of the peppers. Season with salt and pepper. Cook for 5-6 min, breaking up beef and stirring often, until peppers have softened, and beef is cooked through.** Continue with rest of recipe as written.
1320
kcal
Calories
72
g
Fat
27
g
Saturated Fat
108
g
Carbohydrate
19
g
Sugar
17
g
Dietary Fiber
65
g
Protein
160
mg
Cholesterol
2130
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
750
mg
Calcium
8.5
mg
Iron
with Monterey Jack Cheese and Fresh Salsa
with Ground Beef, Monterey Jack Cheese and Fresh Salad
with Sweet Pepper Salsa and Monterey Jack
with Sweet Pepper Salsa and Monterey Jack
with Monterey Jack Cheese and Fresh Salsa
