Bean Taquitos with Crunchy Salad and Pea Guacamole

Steps

1. oven to 220˚C. Bring a half-full kettle to the boil. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion for 2–3 minutes until softened. Add taquito spice, tomato paste and carrot. Cook for a further 1–2 minutes, stirring, until fragrant. Reduce heat to low, add kidney beans, stock and salt and cook for 1–2 minutes, until thickened.
3. Cook peas in pot of boiling water for 1 minute, drain, refresh under cold water and drain again. Place in a medium bowl and set aside. When bean mixture has finished cooking, stir through sweet chilli sauce and season to taste with pepper.
4. Place a tortilla on a clean bench and spoon ¼ cup of bean mixture into the centre. Spread out in a thin, central line, leaving a 1.5cm border at each end. Top with a small amount of feta cheese and roll tightly. Place rolled tortilla onto prepared tray and repeat process with remaining tortillas.
5. Make sure to leave space between tortillas on tray to ensure even cooking. Sprinkle grated cheese over tortillas and bake for 7–9 minutes, until cheese is bubbling and tortillas are crispy. Roughly chop avocado and add to bowl with peas and lemon juice. Mash and season to taste with salt and pepper.
6. Finely shred lettuce; cut cucumber in half lengthways and thinly slice; grate carrot. Place all crunchy salad ingredients in a large bowl, along with a drizzle of olive oil and toss to combine. Season to taste with salt and pepper and set aside.
7. divide bean taquitos between plates and top with pea guacamole. Serve crunchy salad on the side.