Ready to Cook

Oven-Baked Chorizo & Black Bean Tacos

with Sour Cream & Monterey Jack

30 MIN

4 Servings

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From the Test Kitchen

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.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Pork Chorizo
2 15.5-Oz Cans Black Beans
¼ cup Tomato Paste
4 oz Shredded Monterey Jack Cheese
8 Flour Tortillas
½ cup Sour Cream
½ lb Grape Tomatoes
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the base

Preheat the oven to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the tomatoes, drained beans, and tomato paste. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to combine.

2 Add the chorizo & bake the trays

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.

3 Add the cheese

Evenly top with the cheese. 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 to a work surface and carefully unwrap. Serve the baked trays with the warmed tortillas. Top with the sour cream. Enjoy!