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
Ā¼ cup
water
Ā½ tbs
brown sugar
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Finely chop garlic and brown onion. Grate carrot. ā¢ Drain sweetcorn. Drain and rinse black beans.
ā¢ 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. ā¢ 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. ā¢ Add beans, the water, the brown sugar and the plant-based butter and cook, stirring, until thickened, 2-3 minutes. ā¢ Remove from heat. Stir through 1/2 the enchilada sauce, until combined. Season.
ā¢ 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. ā¢ Repeat, with remaining tortillas and filling, evenly spacing on tray. Drizzle with olive oil and season with salt and pepper. ā¢ Bake until golden and starting to crisp, 8-10 minutes
ā¢ Meanwhile, roughly chop baby spinach leaves. ā¢ Wipe out pan and return to medium-high heat with a drizzle of olive oil. ā¢ 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 āpoppingā out.
ā¢ To the bowl with the corn, add baby spinach leaves and a drizzle of olive oil. ā¢ Toss to combine. Season to taste.
ā¢ Divide black bean taquitos between plates. ā¢ Top with remaining enchilada sauce and corn salsa. ā¢ Drizzle over plant-based aioli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The enchilada sauce and spice blend were highlights, though many found the overall dish mild and benefited from adding cheese, sour cream, guacamole, or fresh coriander. Some reviewers felt the brown sugar made the filling taste unexpectedly sweet and suggested leaving it out.
- Ease of prep:Ā Most found this a quick and straightforward weeknight meal, though a few noted the small tortillas made rolling and assembling a little tricky.
- Suggestions:Ā Adding cheese on top before baking, swapping the aioli for sour cream, and stirring a squeeze of lemon juice through the corn salsa were popular ways to lift the dish. Some also added mince, sweet potato, or extra beans to bulk it out further.
- Leftovers:Ā Several reviewers enjoyed the taquitos the next day for lunch, with one noting the flavour was even better the following day.
- Portions:Ā A number of reviewers felt the serving size was on the smaller side and suggested using extra tortillas or adding a side of rice or salad to make it more filling.
