Black Bean Taquitos
with Charred Corn Salsa & Enchilada Sauce- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Soy
Taquitos, enchiladas, quesadillas ... whatever you like to call them, these black bean-filled tortillas are a household name. By switching beef to beans, you can still get all of your favourite Mexican flavours in this delicious meal! Dig in!
Ingredients
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 tin
black beans
1 unit
brown onion
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion. Grate carrot. • Drain sweetcorn. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and brown onion, stirring, until softened, 2-3 minutes. • SPICY! You may find the spice blend hot! Add less if sensitive to heat. Add garlic and Mexican Fiesta spice blend, stirring, until fragrant, 1 minute. • Add beans, the water, the brown sugar and the plant-based butter and cook, stirring, until thickened, 2-3 minutes. • Remove from heat. Stir through 1/2 the enchilada sauce, until combined. Season.
• Lay mini flourtortillas on a chopping board. Spoon some filling down the centre of a tortilla, then roll up tightly and place, seam-side down, on a lined oven tray. • Repeat, with remaining tortillas and filling, evenly spacing on tray. Drizzle with olive oil and season with salt and pepper. • Bake until golden and starting to crisp, 8-10 minutes
• Meanwhile, roughly chop baby spinach leaves. • 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 medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• To the bowl with the corn, add baby spinach leaves and a drizzle of olive oil. • Toss to combine. Season to taste.
• Divide black bean taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based aioli to serve. Enjoy!
