Black Bean Loaded Taquitos

Name: Black Bean 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; 1 drizzle olive oil; ¼ cup water; ½ tbs brown sugar; 20 g plant-based butter

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!

Tags:

Plant Based

•Chef's Choice

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: Milk, Almond, Cashew, Eggs, Macadamia, Walnut.)

1 tin

Sweetcorn

1 sachet

Mexican Fiesta Spice Blend

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

½ tbs

brown sugar

20 g

plant-based butter

Nutritional Values

Calories833 kcal

Energy (kJ)3490 kJ

Fat39.5 g

of which saturates6.1 g

Carbohydrate82.1 g

of which sugars16.9 g

Dietary Fibre19.5 g

Protein25.4 g

Sodium1680 mg

The average adult daily energy intake is 8700 kJ

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, 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.

• Lay mini flourtortillas on a chopping board. Spoon filling down the centre. • 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 loaded taquitos between plates. • Top with remaining enchilada sauce and charred corn salsa. • Drizzle over plant-based aioli to serve. Enjoy!