Black Bean Taquitos & Charred Corn Salsa

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook carrot, onion and 
mushrooms until tender, 4-5 minutes.
• SPICY! The spice blend is hot! Add less if you're 
sensitive to heat. Add garlic, Mexican Fiesta 
spice blend and tomato paste, stirring until 
fragrant, 1 minute.
• Add beans, the water, brown sugar and
plant-based butter and cook, stirring until 
thickened, 2-3 minutes.
• Remove pan from heat. Stir through half the 
enchilada sauce until combined. Season to taste 
with salt and pepper.

• Lay mini flourtortillas on a flat surface. Spoon 
bean filling down the centre of each tortilla.
• Roll tortillas up tightly and place, seam-side 
down, evenly spaced on a lined oven tray. Drizzle 
with olive oil and season to taste.
• Bake taquitos until golden and starting to crisp, 
8-10 minutes.

• Meanwhile, roughly chop baby leaves.
• Wash and dry the frying pan, then return to 
medium-high heat with a drizzle of olive oil.
• Cook sweetcorn until lightly browned, 
4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are 
“popping” out.

• To the bowl of charred corn, add baby leaves and a drizzle of olive oil. • Toss to combine. Season to taste.