• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. Drain and rinse half the black beans. • In a medium bowl, place haloumi and cover with water to soak. • 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.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Lay mini flour tortillas on a chopping board. Spoon filling down the centre and add haloumi. • 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 haloumi loaded taquitos between plates. • Top with remaining enchilada sauce and charred corn salsa. • Drizzle over plant-based aioli to serve. Enjoy!