Mexican-Spiced Black Bean & Veg Taquitos
with Charred Corn Salsa & Plant-Based Aioli
- Wheat
- Gluten
- Soy
- Soy
- Fish
- Eggs
- Gluten
- Sesame
- Milk
- Almond
- Cashew
- Wheat
- May contain traces of allergens
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!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Black Beans
1
Capsicum
1 packet
Coriander
1 tin
Sweetcorn
1 packet
Enchilada Sauce
(May be present: Soy, Fish, Eggs, Gluten, Sesame, Milk, Almond, Cashew, Wheat)
2
Garlic
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Plant-Based Aioli
1 packet
Soffritto Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
plant-based butter
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Drain sweetcorn. Drain and rinse black beans. Roughly chop capsicum. Finely
chop garlic. Roughly chop coriander (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
soffritto mix and capsicum, tossing, until tender, 4-5 minutes.
• SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. Add
garlic and Mexican Fiesta spice blend, stirring until fragrant, 1 minute.
• Add black beans, baby spinach leaves, the water, brown sugar
and plant-based butter. Cook, stirring, until thickened, 2-3 minutes.
• Remove from heat, then stir through half the enchilada sauce until combined.
• Lay mini flour tortillas on a chopping board. Spoon filling down the centre.
• Roll tortillas up tightly and place, seam-side down, evenly spaced, on a lined
oven tray. Repeat with remaining tortillas and filling.
• Drizzle with olive oil and season with salt and pepper.
• Bake until golden and starting to crisp, 8-10 minutes.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of
olive oil. Cook corn until lightly browned, 4-5 minutes. Transfer to a small bowl,
add coriander and a drizzle of olive oil. Season to taste with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• Divide Mexican-spiced black bean and veg taquitos between plates.
• Top with remaining enchilada sauce and charred corn salsa.
• Drizzle over plant-based aioli to serve. Enjoy!
