Oven-Baked Chorizo & Black Bean Tacos

with Sour Cream & Monterey Jack

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty taco filling—featuring chorizo, fresh tomatoes, black beans, and more—to serve inside soft flour tortillas. You’ll finish the tacos off with a dollop of cooling sour cream.

Details

Nutrition per serving

Ingredients

10 oz

Pork Chorizo

1 each

15.5-oz can Black Beans

4 each

Flour Tortillas

4 oz

Grape Tomatoes

2 tbsp

Tomato Paste

4 oz

Shredded Monterey Jack Cheese

¼ cup

Sour Cream

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & make the base

Preheat the oven to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the tomatoes, drained beans, tomato paste, and 2 tablespoons of water. Stir to combine.

step 2

Add the chorizo & bake the tray

Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Bake, uncovered, 12 minutes. Leaving the oven on, remove from the oven.

step 3

Add the cheese

Evenly top with half the cheese (you will have extra). Return to the oven and bake 3 to 5 minutes, or until the cheese is melted and the chorizo is cooked through. Remove from the oven.

step 4

Warm the tortillas & serve your dish

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed tortillas. Top with the sour cream. Enjoy!