• 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 1/2 tbsp (1 tbsp) oil, beef, onions and three-quarters of the peppers. Season with salt and pepper.
• Cook, breaking up beef and stirring often until veggies have softened and beef is cooked through, 4-6 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 beef and 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.
• Top taquitos with sour cream.

If you've opted to add beef, when the pan is hot, add beef along with onion and peppers. Season with salt and pepper. Cook, breaking up beef and stirring often until vegetables have softened and beef is cooked through, 4-6 min**. Follow the rest of the recipe as written.