Beef & Black Bean Loaded Taquitos

Name: Beef & Black Bean Loaded Taquitos with Avocado-Corn Salsa & Enchilada Sauce
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; ½ brown onion; 1 capsicum; ½ packet coriander; ½ packet avocado; 1 carrot; 1 tin sweetcorn; 1 packet black beans; 1 sachet Mexican Fiesta spice blend; ¼ cup water; ½ tbs brown sugar; 20 g plant-based butter; 1 packet enchilada sauce; 6 mini flour tortillas; 1 packet baby spinach leaves; 1 packet beef mince

with Avocado-Corn Salsa & Enchilada Sauce

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Calories

:

766 kcal

Protein

:

27.7g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Spicy

Allergens:

Gluten
Soy
Wheat
May contain traces of allergens
Eggs
Milk
Cashew
Walnut
Almond
Macadamia
Soy

Taquitos, enchiladas, quesadillas ... whatever you like to call them, these black bean and beef filled tortillas are a household name. By adding beef to beans, you can get all of your favourite Mexican flavours in this delicious meal! Dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2 clove

garlic

½

brown onion

1

capsicum

½ packet

coriander

½ packet

avocado

1

carrot

1 tin

sweetcorn

1 packet

black beans

1 sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

baby spinach leaves

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)3204 kJ

Calories766 kcal

Fat28.5 g

of which saturates6 g

Carbohydrate88.2 g

of which sugars20.2 g

Dietary Fibre28.1 g

Protein27.7 g

Sodium1646 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion. Roughly chop capsicum into small chunks. • Roughly chop coriander. Slice avocado in half, scoop out flesh and roughly chop. Grate carrot. • Drain sweetcorn. • Drain and rinse half the black beans.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot, onion and capsicum stirring, until tender, 3-4 minutes. • SPICY! You may find the spice blend hot! Add less if sensitive to heat. Add garlic and Mexican Fiesta spice blend, 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 half the enchilada sauce, until combined. Season.

3

• Lay mini flourtortillas on a chopping board. Spoon filling down the centre. • Roll tortillas 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.

4

• Meanwhile, roughly chop baby spinach leaves. • 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 medium bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

5

• To the bowl with the corn, add baby spinach leaves, avocado, coriander, a splash of vinegar, and a drizzle of olive oil. • Toss to combine. Season to taste.