Mexican Chickpea Taquitos
with Charred Corn Salsa
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!
This recipe is under 650kcal per serving.
We’ve replaced the black beans in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
½
Onion
1
carrot
1 tin
sweetcorn
1 tin
chickpeas
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
passata
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
baby leaves
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • Thinly slice onion (see ingredients). • Grate carrot. • Drain sweetcorn. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion 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 chickpeas, the water, brown sugar and plant-based butter and cook, stirring, until thickened, 2-3 minutes. • Remove pan from heat. Stir through half the passata until combined. Season to taste.
• Lay mini flourtortillas on a flat surface. Spoon 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 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 leaves and a drizzle of olive oil. Toss to combine. Season to taste.
• Divide chickpea taquitos between plates. • Top with remaining passata and corn salsa. • Drizzle over plant-based mayo to serve. Enjoy!