• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic.
• Thinly slice onion (see ingredients).
• Thinly slice capsicum.
• Drain sweetcorn.
• Drain and rinse black beans. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and onion until tender, 4-5 minutes.
• SPICY! The spice blend is hot! Add less if you’re sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste, stirring, until fragrant, 1 minute.
• Add beans, the water, brown sugar and plant-based butter and cook, stirring, until thickened, 2-3 minutes.
• Remove pan from heat. Stir through half the enchilada sauce until combined. Season to taste with salt and pepper. 

• Lay mini flourtortillas on a flat surface. Spoon bean filling down the centre of each tortilla.
• Roll tortillas up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Bake taquitos until golden and starting to crisp, 8-10 minutes. 

• Meanwhile, roughly chop baby spinach leaves.
• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil.
• Cook sweetcorn 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 of charred corn, add baby spinach and a drizzle of olive oil.
• Toss to combine. Season to taste. 

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