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