Bean Taquitos with Crunchy Salad and Pea Guacamole

Steps

1. oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 2–3 minutes, until softened. Add taquito spice, tomato paste and carrot and cook a further 1–2 minutes, stirring, until fragrant. Add kidney beans, stock and salt and simmer for 3–4 minutes, until thickened.
3. Cook peas in pot of boiling water for 1–2 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Set aside in a small bowl. 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 crisp. 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; remove core and seeds from capsicum and thinly slice. Place in a large bowl, along with all remaining salad ingredients and toss to combine. Season to taste with salt and pepper.
7. Divide bean taquitos between plates and top with pea guacamole. Serve crunchy salad on the side.