Vegie Chili with Taquitos
with Beyond Meat ®
Dip and dunk these cheesy pepper and cheese taquitos in a veggie-packed Beyond Meat Chili! You won't believe this while bowl of comfort is nothing but veggie-friendly!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Beyond Meat®
1 pièce(s)
Pain ciabatta
2 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Haricots noirs
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Crème sure
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
1 pièce(s)
Piment fort
Informations nutritionnelles
Ustensiles
Instructions
Drain and rinse beans. Roughly chop cilantro. Core, then cut peppers into 1/4-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beyond meat and peppers. Cook, breaking up beyond into smaller pieces, until no pink remains 4-5 min.** Season with salt and pepper.
Add Mexican Seasoning and tomato sauce base to the pot. Cook, stirring often, until fragrant, 1 min.
Add beans, crushed tomatoes and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until chilli thickens lsightly, 3-4 min. Season with salt and pepper.
While chili simmers, arrange tortillas on a clean surface. Sprinkle cheese and cilantro over each tortilla. Roll tortillas tightly around filling, then arrange them on a parchment-lined baking sheet, seam-side down. Brush tops of taquitos with 1 tbsp oil (dbl for 4 ppl). Bake in the middle of the oven until golden-brown and crisp, 6-8 min.
Divide chili between bowls. then top with sour cream. Serve cheese taquitos on the side.