Beef & Black Bean Loaded Taquitos
with Charred Corn Salsa & Enchilada Sauce
Taquitos, enchiladas, quesadillas ... whatever you like to call them, these beef and black bean-filled tortillas are a household name. Dig in!
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.
Ingredients
1
carrot
2 clove
garlic
1 tin
sweetcorn
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 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
beef mince
1
brown onion
1 packet
black beans
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)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion. • Grate carrot. • 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, carrot and onion, breaking up with a spoon, 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.
• 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, 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.
• To the bowl with the corn, add baby spinach leaves and a drizzle of olive oil. • 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!