Baked Corn & Bean Taquitos, Salad & Guacamole

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Heat oil in a fry-pan on medium heat. Cook onion, Mexican spice mix and salt for 5 minutes until onion is soft. Stand corn cob on its end on chopping board and use a sharp knife to slice down to remove kernels. Add corn kernels, capsicum, carrot to pan and cook a further 4–5 minutes, stirring frequently. If mixture starts to stick to pan, add 1–2 tablespoons water. Remove from heat and stir through refried beans, sour cream, cheese, lemon juice and sweet chilli sauce. Season with salt and pepper and allow to cool for 2–3 minutes.
3. Lay tortillas on a flat surface. Spoon about ¼ cup of bean mixture in a line toward the edge of left side of one of the tortillas from top to bottom. Roll tortilla up tightly from left to right. Place seam side down, on tray with space between each taquito. Repeat with remaining mixture and tortillas, brush with a drizzle of oil and bake for 10–12 minutes, until crispy. If you need two oven trays, swap trays halfway through cooking to ensure even browning.
4. In a bowl, mash together avocado, sour cream, lemon juice, and salt. Finely shred lettuce, peel and grate carrot and toss together in a large bowl with a drizzle of olive oil. Season with salt and pepper.
5. Combine chipotle sauce and mayonnaise.
6. Place about 2 taquitos on each plate with guacamole and salad on side. Drizzle chipotle mayonnaise over salad, if desired. Alternatively drizzle salad with plain mayonnaise.