Vegan Mexican Chilli Baked Toquitos

Instructions

1. Preheat the oven to 200℃
2. In a saucepan over medium heat with a little oil, sauté the onions and garlic for a few minutes.
3. Add the red pepper and chipotle chilli peppers and cook for a couple of minutes.
4. Add the bay leaves, oregano, chilli powder, smoked paprika, cumin, and sugar, and cook a further few minutes.
5. Add the tinned tomatoes and break them up with your spoon inside the pan if using whole peeled ones. 
6. Add the black beans, kidney beans, and chickpeas, keep mixing until the beans are incorporated into the sauce, and bring to a boil.
7. Turn the heat down to a simmer, cover with a lid, and cook for 20 minutes, stirring occasionally. 
8. Add the lime juice, sherry vinegar, and tinned sweet corn, then taste and season with salt and pepper.
9. Stir through the fresh coriander, turn the heat off, and set it aside to cool slightly
10. Line an oven tray with baking paper
11. Carefully place a few spoons of the bean mixture inside a tortilla, roll into a cigar shape, place on the oven tray, and repeat with the remaining tortillas.
12. Brush the tortillas with olive oil and bake in the hot oven for about 20-25 minutes, turning halfway 
13. Bake until slightly golden and crisp to your liking
14. Once cooked, remove from the oven onto your serving plate, garnish with sliced avocado, lime wedges, freshly chopped coriander, and more chillis
15. Enjoy!