Baked Taquitos with Guacamole and Chipotle Mayo

Baked Taquitos with Guacamole and Chipotle Mayo

Ready in 35 minutes Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 27, 2016.

These super tasty veggie taquitos could also be turned into a meaty delight by adding some sausage or chorizo grind at step 1, after cooking the onions.


Ingredients

BAKED TAQUITOS

  • 1 brown onion, finely diced
  • 2 tablespoons Mexican spice mix
  • ½ teaspoon salt
  • 2 cups frozen corn, defrosted
  • 1 capsicum, core and seeds removed and finely diced
  • 1 carrot, grated
  • 1 can refried pinto beans
  • 2 tablespoons sour cream
  • ½ cup grated Edam cheese
  • Juice of ½ lemon
  • 2 tablespoons sweet chilli sauce
  • 10 tortillas
  • 1 tablespoon oil

GUACAMOLE

  • 1 avocado
  • 2 tablespoons sour cream
  • Juice of ½ lemon
  • ¼ teaspoon salt

SALAD AND CHIPOTLE MAYO

  • ½ iceberg lettuce
  • 1 carrot
  • 1 sachet chipotle sauce (optional, adults)
  • 3 tablespoons mayonnaise

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, Mexican spice mix and salt for about 5 minutes, until onion is soft. Add corn, capsicum and carrot and cook a further 4–5 minutes, stirring frequently. If the mixture starts to stick to the pan, add 1–2 tablespoons of water
  3. Remove pan from heat and add refried pinto beans, sour cream, cheese, lemon juice and sweet chilli sauce. Season with salt and pepper and allow to cool slightly, for 2–3 minutes.
  4. Make the taquitos. Lay tortillas on a clean, flat surface. Spoon about 4 tablespoons of bean mixture in a line from top to bottom, on the left side of the tortilla. Roll tortilla up tightly from left to right.
  5. Put a small smear of bean mixture on the right edge of the tortilla, to help hold together when rolled. Place taquito, seamside-down, on prepared tray with space between each taquito. Repeat with remaining mixture and tortillas, brush with oil and bake for 10–12 minutes, until golden and crispy.
  6. In a small bowl mash together avocado, sour cream, lemon juice and salt. Finely shred lettuce and peel and grate carrot. Toss both together in a large bowl with a drizzle of extra-virgin olive oil and season with salt and pepper. In a small bowl combine chipotle sauce and mayonnaise.
  7. Place a few taquitos on each plate with guacamole and salad on the side. Dress salad with chipotle mayo or serve on the side, if desired.

Nutritional Information

Energy 3107 kj
743 kcal
Protein 19.3g
Carbohydrate 98.2g
Fat 29.2g