Black Bean & Plant-Based Mince Loaded Taquitos
with Charred Corn Salsa & Enchilada Sauce- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Almond
- Cashew
- Eggs
- Macadamia
- Walnut
- Wheat
- Gluten
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! *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!*
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: Milk, Almond, Cashew, Eggs, Macadamia, Walnut.)
1 tin
Sweetcorn
1 sachet
Mexican Fiesta Spice Blend
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Drain sweetcorn. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and veggie mince, breaking up with a spoon, until just browned, 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.
• 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 plant-based mince loaded taquitos between plates.
• Top with remaining enchilada sauce and charred corn salsa.
• Drizzle over plant-based aioli to serve. Enjoy!
