• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. Drain and rinse black beans. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add soffritto mix, tossing, until tender, 2-3 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 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. Season to taste. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

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