Beef & Black Bean Loaded Taquitos

Name: Beef & Black Bean Loaded Taquitos with Charred Corn Salsa & Enchilada Sauce
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 packet black beans; 1 packet soffritto mix; 1 packet garlic paste; 1 sachet Mexican Fiesta spice blend; 1 packet baby spinach leaves; ¼ cup water; ½ tbs brown sugar; 20 g plant-based butter; 1 packet enchilada sauce; 6 mini flour tortillas; 1 packet plant-based aioli; 1 packet Beef Mince

with Charred Corn Salsa & Enchilada Sauce

Get up to $200 off!

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!

Tags:

Spicy

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

black beans

1 packet

soffritto mix

1 packet

garlic paste

1 sachet

Mexican Fiesta spice blend

1 packet

baby spinach leaves

1 packet

enchilada sauce

mini flour tortillas

1 packet

plant-based aioli

1 packet

Beef Mince

Not included in your delivery

olive oil

¼ cup

water

½ tbs

brown sugar

20 g

plant-based butter

Nutritional Values

Energy (kJ)3413 kJ

Calories816 kcal

Fat36.4 g

of which saturates5.7 g

Carbohydrate83.2 g

of which sugars15.4 g

Dietary Fibre21.1 g

Protein26 g

Sodium1827 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. 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, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Drain excess oil from the pan. • Add soffritto mix, cook until tender, 4-5 minutes. • SPICY! You may find the spice blend hot! Add less if sensitive to heat. Add garlic paste and Mexican Fiesta spice blend, stirring, until fragrant, 1 minute. • Add beans, baby spinach leaves, the water, the brown sugar and the plant-based butter and cook, stirring until thickened, 2-3 minutes. • Remove from heat. Stir through half the enchilada sauce, until combined.

• Lay mini flourtortillas on a chopping board. Spoon filling down the centre. • Roll tortilla up tightly and place, seam-side down, evenly spaced on the lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake until golden and starting to crisp, 8-10 minutes.

• Meanwhile, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. Toss to combine. Season to taste.

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