Oven-Baked Chorizo & Black Bean Tacos with Sour Cream & Monterey Jack
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.)
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fresh
ingredients
Oven-Baked Chorizo & Black Bean Tacos with Sour Cream & Monterey Jack
Title
  • 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 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. 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.

Add the chorizo & bake the trays
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.

Add the cheese
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.

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 to a work surface and carefully unwrap. Serve the baked trays 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. 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.

Add the chorizo & bake the trays
Add the cheese
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!

Warm the tortillas & serve your dish
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