Black Bean Taquitos & Charred Corn Salsa
with Plant-Based Mayo
Taquitos, the close relative of enchiladas are in town tonight and we’re excited for their stay. By switching beef to beans, you can still get all of your favourite Mexican flavours in this delicious veggie meal! Dig in!
We’ve replaced the carrot in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Capsicum
2
Garlic
1 packet
Black Beans
1 sachet
Coriander
1 packet
Plant-Based Mayo
(May be present: Fish, Eggs, Soy, Sesame)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic.
• Thinly slice onion (see ingredients).
• Thinly slice capsicum.
• Drain sweetcorn.
• Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and onion 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 with salt and pepper.
• Bake taquitos until golden and starting to crisp, 8-10 minutes.
• Meanwhile, roughly chop baby spinach leaves.
• Wipe out the frying pan, then return to mediumhigh 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 spinach and a drizzle of olive oil.
• Toss to combine. Season to taste.
• Divide black bean taquitos between plates.
• Top with remaining enchilada sauce and corn salsa.
• Drizzle with plant-based mayo and tear over coriander to serve. Enjoy!
