Taquitos, the close relative of enchiladas are in town tonight and we're excited for their stay. Dig in!
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.
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: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
plant-based aioli
1 packet
beef mince
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
plant-based butter (for the sauce)
drizzle
vinegar (white wine or rice wine)
• 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!