Crisp-Baked Black Bean Tacos
with Monterey Jack Cheese & Sweet Peppers
Cooking time
30 minutes
Servings
4
Calories
590 /serving
Listen for the satisfying crackle of these vegetarian tacos, oven-crisped to a golden finish with melted Monterey Jack. The filling is all-out veg, with black beans and sweet peppers sautéed in Tex-Mex seasonings, and served with lime-spritzed lettuce for a lift.
We will send you:
- 1 Head of lettuce
- 1 Lime
- 1 Onion (or shallot)
- 2 Sweet peppers
- 540ml Black beans (canned)
- 120g Grated Monterey Jack
- 12 Wheat flour tortillas
- 26g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Milk, Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
25 g
Saturated Fat
8 g
Sodium
2400 mg
Total Carb
73 g
Sugars
8 g
Protein
24 g
Fibre
14 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and small-dice the sweet peppers.
- Halve, peel and small-dice the onion.
- Drain and rinse the black beans.
- Juice the lime.
- Halve the lettuce lengthwise; thinly slice crosswise.
Start the filling
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the sweet peppers and sauté, 3 to 4 min., until softened.
Finish the filling
- To the pan, add the black beans, spices and ½ cup water.
- Cook, stirring often, 3 to 4 min., until the beans are warmed through.
- Roughly mash about ½ the beans.
- Add ½ the lime juice.
Prepare & bake the tacos
- Arrange the tortillas on a lightly oiled lined sheet pan.
- Top half of each with the filling. Fold in half and press lightly.
- Flip the tacos over to ensure they stay closed and bake, 5 min., until beginning to crisp.
- Flip and top with the cheese.
- Bake, 5 to 7 min., until golden brown and crisp.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Dress the lettuce & serve
- In a medium bowl, combine the lettuce, remaining lime juice, 2 tbsp oil and S&P.
- Divide the tacos between your plates.
- Serve the lettuce on top or on the side. Bon appétit!
Get ready for Camp Goodfood
Starting June 30, choose from an incredible selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
