Black Bean & Plant-Based Mince Loaded Taquitos

Name: Black Bean & Plant-Based Mince Loaded Taquitos with Charred Corn Salsa & Enchilada Sauce
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Garlic Paste; 1 packet Black Beans; 6 Mini Flour Tortillas; 1 packet Soffritto Mix; 1 packet Plant-Based Aioli; 1 packet Enchilada Sauce; 1 tin Sweetcorn; 1 sachet Mexican Fiesta Spice Blend; 200 g Plant-Based Mince

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 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!

Tags:

Chef's Choice

•Spicy

Allergens:

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

Garlic Paste

1 packet

Black Beans

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

200 g

Plant-Based Mince

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

Nutritional Values

Calories895 kcal

Energy (kJ)3740 kJ

Fat36.8 g

of which saturates7.1 g

Carbohydrate82.6 g

of which sugars14.2 g

Dietary Fibre25.7 g

Protein43.3 g

Cholesterol0 mg

Sodium2220 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 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.