Black Bean Loaded Taquitos
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Black Bean Loaded Taquitos

Black Bean Loaded Taquitos

with Charred Corn Salsa & Enchilada Sauce

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!

Tags:
Plant Based
Spicy
Climate Superstar
Allergens:
Gluten
Soy

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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

brown onion

1

carrot

1 tin

sweetcorn

1 packet

black beans

1 packet

enchilada sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

6

mini flour tortillas

(Contains Gluten, Soy; 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)

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Nutritional Values

Energy (kJ)3347 kJ
Fat35.2 g
of which saturates5.3 g
Carbohydrate83.6 g
of which sugars21.6 g
Protein28 g
Sodium1877 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion. • Grate carrot. • Drain sweetcorn. • Drain and rinse black beans.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until tender, 3-4 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 half the enchilada sauce, until combined. Season.

3
3

• Lay mini flourtortillas on a chopping board. Spoon filling down the centre. • Roll each tortilla up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake until golden and starting to crisp, 8-10 minutes.

4
4

• 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.

5
5

• To the bowl with the corn, add baby spinach leaves and a drizzle of olive oil. • Toss to combine. Season to taste.

6
6

• Divide black bean loaded taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based aioli to serve. Enjoy!