Fully-Loaded Black Bean 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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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 tin
black beans
(Contains Soy; )
1 packet
tomato paste
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1 packet
Plant-Based Mayo
(Contains Soy; )
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
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Thinly slice onion. Grate the carrot. • Drain the sweetcorn. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until tender, 2-3 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add beans, the water, brown sugar and plant-based butter and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat. Stir through half the enchilada sauce until combined. Season to taste.
• Lay mini flourtortillas on a flat surface. Spoon bean filling down the centre of each tortilla. • Roll tortillas 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 taquitos until golden and starting to crisp, 8-10 minutes.
• Meanwhile, roughly chop baby spinach leaves. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook sweetcorn 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 of charred corn, add baby spinach leaves and a drizzle of olive oil. • Toss to combine. Season to taste.
• Divide black bean taquitos between plates. • Top with remaining enchilada sauce and corn salsa. • Drizzle over plant-based mayo to serve. Enjoy!