• 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, tossing, 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, brown sugar and 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 tortillas 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. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out. 

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