Black Bean & Chicken Loaded 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 and chicken, you can still get all of your favourite Mexican flavours in this delicious veggie meal! Dig in!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
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.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Garlic Paste
1 packet
Black Beans
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Soffritto Mix
1 packet
Plant-Based Aioli
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 tin
Sweetcorn
1 sachet
Mexican Fiesta Spice Blend
330 g
Chicken Breast
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Drain sweetcorn. Drain and rinse black beans. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce heat to medium-high, then add soffritto mix, tossing, until tender, 2-3 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, 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.
• 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.
• 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. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• Divide black bean and chicken loaded taquitos between plates.
• Top with remaining enchilada sauce and charred corn salsa.
• Drizzle over plant-based aioli to serve. Enjoy!
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