Black Bean Taquitos
with Charred Corn Salsa & Enchilada Sauce- Gluten(Wheat)
- Soy
Taquitos, enchiladas, quesadillas ... whatever you like to call them, these black bean-filled tortillas are a household name. By switching beef to beans, you can still get all of your favourite Mexican flavours in this delicious meal! Dig in!
Ingredients
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 tin
black beans
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
baby spinach leaves
1 packet
Plant-Based Mayo
(Contains: Soy; )
Not included in your delivery
olive oil
¼ cup
water
20 g
plant-based butter
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Grate the carrot. • Drain the sweetcorn. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 2-3 minutes. • SPICY! You may find the spice blend hot! Add less if 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 from heat. Stir through 1/2 the enchilada sauce, until combined. Season to taste.
• 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 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 with the corn, add baby spinach leaves 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 over plant-based mayo. Enjoy!
