Easy 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 veggie 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
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
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
plant-based butter (for the sauce)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• 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.
• Lay mini flourtortillas 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 black bean loaded taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based aioli to serve. Enjoy!