Sweet Pepper, Chicken Breasts and Black Bean Taquitos
with Monterey Jack Cheese and Fresh Salad
Nutritious and delicious black beans take centre stage in this fun Mexican-inspired 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Black Beans
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
56 g
Spring Mix
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
2 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Sugar*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side.
- Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
- Reuse the same pan to cook veggies in step 3.
- 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.
- Thinly slice chicken.
- Divide taquitos, chicken salad between plates.
- Dollop sour cream over top of taquitos.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Reuse the same pan to cook veggies in step 3.
