There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in!
Tex-Mex spice blend
mild chipotle sauce(ContainsSoy)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list). Drain the sweetcorn (see ingredients list). Drain and rinse the black beans.
Heat a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels start jumping out! Set aside in a bowl to cool slightly. Just before serving, add the tomato and coriander to the bowl with the vinegar and a drizzle olive oil. Toss to coat and season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients list) and cook until fragrant, 1 minute.
Add the tomato paste (see ingredients list), mild chipotle sauce and water to the frying pan and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste with salt and pepper. TIP: Add a dash more water if to loosen if needed!
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table to serve. Spread a layer of the sour cream over the base of a tortilla. Add a helping of the cos lettuce, spoon over the chiptole black beans and top with the cheddar cheese and charred corn salsa.