Baked Corn and Bean Taquitos

This is a really tasty veggie dish. The mix looks pretty yuck, but it tastes great!

Heat the oven to 190 degrees.

1 Brown onion

2 tblsp mexican seasoning (I normlly use a mix of cumin and cinnamon with a sprinkle of dried chilli flakes)

1/2 tsp salt

2 corn cobs (we have used tinned corn, about half a tin - serve the rest with it)

1 capsicum finely diced (any colour)

1 carrot grated

1 400g tin refried beans

1 tin black beans

2 tblsp sour cream

1/2 cup grated cheese (any)

Juice of half a lemon - make sure its not too big or the mixture becomes sloppy!

2 tblsp sweet chilli sauce

10 tortilla wraps

oil for brushing

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• Heat a drizzle of oil in a frying pan and cook onion, mexican seasoning and salt until onion is soft.

• Add corn, capsicum and carrot to the pan and cook for 4-5 mins. Add 1-2 tblsp water if its dry or sticking.

• Remove from the heat and stir through the refried beans, black beans, sour cream, cheese, lemon juice and sweet chilli sauce. Season to taste with salt and pepper and allow to cool slightly. It's not an attractive mix, but tastes yummy.

• Lay the tortillas on a flat surface, spread 1/4 cup of the bean mix in a vertical line towards the left edge of the tortilla. Put a small smear of the mix on the opposite edge (right) to act as glue when you roll it up.

• Roll up the tortilla from left to right quite tightly and place seam down on a baking tray covered with baking paper (they do ooze!), slightly apart.

• Brush with oil, it's nice if you sprinkle with poppy, chia or sesame seeds, and bake for 10-12 mins until golden and crispy. Move trays around the oven to make sure they all get cooked evenly.

Serve with homemade guacamole, made with smashed avocado, lemon juice, salt and pepper. Its nice with fresh coriander too!

You can also serve with a salad of your choice. Carrot ribbons and cherry tomatoes with peppery rocket.

For hungry hippos, I have served it also with a mexican style rice, which was yummy but filling!