• Preheat oven to 240°C/220°C fan-forced.

• Drain sweetcorn. Drain and rinse half the 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, 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 (see ingredients) on a chopping board. Spoon fillingdown the centre.
• Roll tortilla up tightly and place, seam-side down, on a 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. 

• Finely chop coriander. 
• To charred corn bowl, add coriander and a drizzle of white wine vinegar. 
• Divide Mexican-spiced black bean and chicken veg taquitos between plates.
• Top with remaining enchilada sauce and charred corn salsa.
• Drizzle over plant-based aioli to serve. Enjoy!