Beef & Black Bean Loaded Taquitos

• 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.