Oven-Baked Chorizo & Black Bean Tacos with Jalapeño & Monterey Jack
Ready to Cook

Oven-Baked Chorizo & Black Bean Tacos

with Jalapeño & Monterey Jack

30 MIN
2 Servings
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    From the Test Kitchen

    Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Chorizo & Black Bean Tacos with Jalapeño & Monterey Jack
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 4 oz Grape Tomatoes
    • 2 Tbsps Tomato Paste
    • 2½ Tbsps Vegetable Demi-Glace
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 4 oz Shredded Monterey Jack Cheese
    • ¼ cup Sour Cream
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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, demi-glace, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to combine.

    Prepare the chorizo & bake the tray
    2 Prepare the chorizo & bake the tray

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

    Add the cheese
    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.

    Warm the tortillas & serve your dish
    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 the warmed tortillas to a work surface and carefully unwrap. Serve the baked tray with the warmed tortillas. Top with the sour cream. Enjoy!

    Tips from Home Chefs

    Oven-Baked Chorizo & Black Bean Tacos

    Prepare the ingredients & make the base
    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, demi-glace, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to the tray. Season with salt and pepper; stir to combine.

    2 Prepare the chorizo & bake the tray

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

    Prepare the chorizo & bake the tray
    Add the cheese
    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.

    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 the warmed tortillas to a work surface and carefully unwrap. Serve the baked tray with the warmed tortillas. Top with the sour cream. Enjoy!

    Warm the tortillas & serve your dish
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