Easy Beef & Black Bean Loaded Taquitos

Name: Easy Beef & Black Bean Loaded Taquitos with Charred Corn Salsa & Enchilada Sauce
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 bag soffritto mix; 1 packet garlic paste; 1 packet black beans; 1 sachet Mexican Fiesta spice blend; 1 bag baby spinach leaves; ¼ cup water; ½ tbs brown sugar; 20 g plant-based butter (for the sauce); 1 packet enchilada sauce; 6 mini flour tortillas; drizzle vinegar (white wine or rice wine); 1 packet plant-based aioli; 1 packet beef 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. Dig in!

Tags:

Easy Prep

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 Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bag

soffritto mix

1 packet

garlic paste

1 packet

black beans

1 sachet

Mexican Fiesta spice blend

1 bag

baby spinach leaves

1 packet

enchilada sauce

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

mini flour tortillas

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

1 packet

plant-based aioli

1 packet

beef mince

Not included in your delivery

olive oil

¼ cup

water

½ tbs

brown sugar

20 g

plant-based butter (for the sauce)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)4217 kJ

Fat49 g

of which saturates11 g

Carbohydrate76.2 g

of which sugars14.5 g

Protein54.6 g

Sodium1996 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. Drain and rinse half the black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Drain excess oil from the pan. Cook soffritto mix 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, 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.

• Lay mini flour tortillas 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. • Add a drizzle of olive oil and the vinegar. Toss to combine. Season to taste.

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