CORN, BEAN, AND CHEESE TAQUITOS
Boost it!
Use wholewheat, seeded tortillas instead of white ones for added health points, or have a go at making your own!
By Jennifer Rose Rossano, from Living Crazy Healthy Serves 4 to 6 | Prep 10 mins | Cook 20 mins
INGREDIENTS
• 265g (9½oz) fresh or frozen and thawed sweet corn
• 425g (15oz) can vegan refried beans
• 1 small yellow onion, diced
• 65g (2oz) vegan cheddar cheese shreds, plus extra to top
• 10 –12 flour tortillas
• 1 avocado, sliced
• 25g (1oz) fresh coriander (cilantro), chopped
• lime wedges
• 125ml (4½floz) vegan sour cream
METHOD
1 In a small or medium saucepan, boil corn for 10–12 minutes, until tender. Remove from heat; drain. In a frying pan, combine the beans, onion, cheese, and corn. Cook until cheese has melted; remove from heat.
2 Preheat oven to 190°C/Gas Mark 5. Line a baking sheet with parchment paper.
3 Spread 2 tbsp bean mixture down the middle of 1 tortilla. Roll up tightly and place seam side down on the baking sheet. Repeat with remaining tortillas and filling. Lightly spray taquitos with olive oil spray. If desired, top with cheese. Bake for 10 minutes, or until slightly golden brown.
4 Top with avocado, a sprinkle of coriander, a squeeze of lime and sour cream.
CHICKPEA SALAD SANDWICH
By Jennifer Rose Rossano, from Living Crazy Healthy Makes 2 to 3 sandwiches | Prep 10 mins