Mexican-Spiced Black Bean, Haloumi & Veg Taquitos

Name: Mexican-Spiced Black Bean, Haloumi & Veg Taquitos with Charred Corn Salsa & Enchilada Sauce
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Black Beans; 1 tin Sweetcorn; 1 packet Enchilada Sauce; 1 packet Garlic Paste; 1 packet Haloumi; 1 sachet Mexican Fiesta Spice Blend; 6 Mini Flour Tortillas; 1 packet Plant-Based Mayonnaise; 1 packet Soffritto Mix

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 adding beans and haloumi, you can still get all of your favourite Mexican flavours in this delicious veggie meal! Dig in!

Tags:

Chef's Choice

•Spicy

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 packet

Baby Spinach Leaves

1 packet

Black Beans

1 tin

Sweetcorn

1 packet

Enchilada Sauce

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

1 packet

Garlic Paste

1 packet

Haloumi

(Contains: Milk;)

1 sachet

Mexican Fiesta Spice Blend

Mini Flour Tortillas

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

1 packet

Plant-Based Mayonnaise

1 packet

Soffritto Mix

Nutritional Values

Energy (kJ)4100 kJ

Calories980 kcal

Fat49.1 g

of which saturates17.4 g

Carbohydrate79.9 g

of which sugars14.8 g

Dietary Fibre18.5 g

Protein42.9 g

Cholesterol0 mg

Sodium2470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. Drain and rinse half the black beans. • In a medium bowl, place haloumi and cover with water to soak. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, tossing, 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, 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.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Lay mini flour tortillas on a chopping board. Spoon filling down the centre and add haloumi. • 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. Season to taste. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

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