Kidney Bean Beef Taquitos & Charred Corn Salsa
with Plant-Based Mayo & Coriander
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!
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
Tomato Sugo
(Contains: Wheat, Gluten, May contain traces of allergens; )
1 tin
Sweetcorn
1 packet
Plant-Based Mayo
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
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
250 g
Beef Mince
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Thinly slice onion (see ingredients). Grate carrot. • Drain sweetcorn. Drain and rinse half the black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot and onion, breaking beef up with a spoon, until just browned, 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.
• Lay mini flour tortillas on a flat surface. Spoon beef 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 leaves. • Wipe out 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.
• Divide beef and black bean taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based mayo to serve. Enjoy!
