Cheesy Black Bean Loaded Taquitos
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Cheesy Black Bean Loaded Taquitos

Cheesy Black Bean Loaded Taquitos

with Charred Corn Salsa & Enchilada Sauce

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 cheesy veggie meal! Dig in!

Tags:
Veggie
Spicy
Allergens:
Gluten
Soy
Wheat
Milk

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

black beans

1 packet

soffritto mix

1 packet

garlic paste

1 sachet

Mexican Fiesta spice blend

1 packet

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

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

¼ cup

water

½ tbs

brown sugar

20 g

plant-based butter

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Nutritional Values

Energy (kJ)3413 kJ
Calories816 kcal
Fat36.4 g
of which saturates5.7 g
Carbohydrate83.2 g
of which sugars15.4 g
Dietary Fibre21.1 g
Protein26 g
Sodium1827 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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.

2
2

• 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. Sprinkle with Cheddar cheese. • Bake until golden and starting to crisp, 8-10 minutes.

3
3

• 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. Toss to combine. Season to taste.

4
4

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