Cheesy Beany Taquitos
SERVES 2 // READY IN 25 MINS // 572 CALS
These Cheesy Beany Taquitos are a fun, satisfying vegetarian dinner that’s perfect for a cosy night in. Filled with a spiced mix of cannellini beans and carrots, wrapped in soft tortillas, and topped with melted cheddar, they’re a comforting yet nutritious meal that’s ready in just 25 minutes. Paired with a simple, tangy salad, these taquitos are an easy way to enjoy a delicious, cheesy dinner without too much effort.
Cheesy Beany Taquitos
SERVES 2 // READY IN 25 MINS // 572 CALS
Ingredients
1 carrot
1 tsp olive oil
1 x 400g (14oz) can cannellini beans
1 heaped tsp garlic paste
2 tsp cajun spice mix
100g (4oz) passata (strained tomatoes)
1 tsp vegetarian stock powder
4 mini tortilla wraps
80g (3oz) cheddar cheese
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
half tsp sugar
80g (3oz) salad leaves
Directions
STEP 1
Pre-heat your oven to 240C/220C fan/475F.
Trim and peel the carrot, then coarsely grate.
Heat the olive oil in a large frying pan on a med-high heat. Add the grated carrot, season well and fry for 2-3 mins.
STEP 2
Drain the cannellini beans, then transfer to a wide plate and crush with the back of a fork.
Add the beans and garlic paste to the pan and stir-fry for 30 seconds. Stir in the cajun spice mix, passata, and stock powder. Bring to the boil and simmer gently for 2-3 minutes.
STEP 3
Share the beany mixture evenly between the tortillas (2 per person).
Roll up each filled tortilla and transfer to a small oven-proof dish or tray. Place them snugly side-by-side, with the loose edge tucked underneath.
Grate the cheese and sprinkle over the top.
Bake in the oven until the cheese is bubbling and golden, 8-10 mins.
STEP 4
In a small bowl, combine the extra virgin olive oil, balsamic vinegar, sugar. Season with salt and pepper.
Put the salad leaves in a bowl, pour over the dressing and toss to coat.
STEP 5
Share the taquitos between 2 plates, with the salad alongside.
NUTRITIONAL INFO (PER SERVING)
572 CALS // 35G PROTEIN // 24G FAT // 58G CARBS