• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion. • Grate carrot. • Drain sweetcorn. • Drain and rinse black beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion stirring, until tender, 3-4 minutes. • SPICY! You may find the spice blend hot! Add less if sensitive to heat. Add garlic and Mexican Fiesta spice blend, stirring until fragrant, 1 minute. • Add beans, 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. Season.

• Lay mini flour tortillas 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, roughly chop baby spinach leaves. • 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 medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

• To the bowl with the corn, add baby spinach leaves and a drizzle of olive oil. • Toss to combine. Season to taste.

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