Mexican Beef & Black Bean Taquitos
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Mexican Beef & Black Bean Taquitos

Mexican Beef & Black Bean Taquitos

with Charred Corn Salsa & Enchilada Sauce

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!

Tags:
Spicy
Allergens:
Soy
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½

Onion

1

carrot

1 tin

sweetcorn

1 packet

black beans

(Contains Soy; )

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

enchilada sauce

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

baby leaves

1 packet

Plant-Based Mayo

1 packet

beef mince

Not included in your delivery

olive oil

¼ cup

water

½ tbs

brown sugar

20 g

plant-based butter

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Nutrition Values

Energy (kJ)3597 kJ
Fat43.2 g
of which saturates18.7 g
Carbohydrate75.3 g
of which sugars22.3 g
Dietary Fibre14.6 g
Protein39.6 g
Sodium2246 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• 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.

2
2

• 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 butter and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat. Stir through half the enchilada sauce until combined. Season to taste.

3
3

• 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.

4
4

• 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.

5
5

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

6
6

• Divide beef and black bean taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based mayo to serve. Enjoy!