Easy Black Bean Taquitos
These fun crispy little cigars filled with pureed seasoned beans and gooey cheese make the best appetizers or lunch with a salad.
Equipment
- food processor
- Toothpicks
Ingredients
Filling
- 1 can black beans drained and lightly rinsed
- 1 medium chopped onion (white or yellow)
- 2 cloves garlic peeled and chopped
- 1 tbsp lemon or lime juice
- 1 small carrot peeled and finely diced
- 1 tsp cumin powder
- pinch cayenne pepper
- 1 tsp smoked paprika
- 1 cup vegan shredded cheese (Violife, Chao etc.)
- Yellow or white corn tortillas
Cilantro Cream Sauce
- 1 ripe avocado
- 3/4 cup vegan plain yogurt or 3/4 cup of soaked cashews
- 1 garlic clove
- 1 cup fresh cilantro (leaves and stems)
- 1 tsp lemon juice
- salt & pepper
Instructions
Prepare the filling
- Drain and lightly rinse the black beans and set aside.
- Bring 2 cups of water to a boil in a small pot, blanch the diced carrot
- Peel and dice the onion and the garlic.
- Heat up a frying pan with a few tablespoon of oil.
- Stir in the diced onion, garlic, cumin powder, salt, cayenne pepper and cook for a few minutes.
- Deglaze using the lemon juice, add the blanched diced carrots, black beans and simmer covered for few minutes.
- Taste and adjust seasonings. Set aside to cool down.
- Mash the filling with a fork or pulsing it in a food processor. Just enough to quickly blend all the ingredients.
Prepare the corn tortillas
- Lightly wet a clean kitchen towel and fold 10 corn tortillas inside the towel. Microwave for 10-20 seconds. Keep them in the towel until you are ready to assemble them.
Make the cilantro cream
- Combine the avocado, raw cashews (or plain vegan yogurt) with the garlic clove, fresh cilantro, lemon or lime juice, salt and pepper in a food processor and blend.
- Add a little water if you want it a little thinner.
Make the taquitos
- Make the flour paste by mixing equal amount of flour an water.
- Make sure that the corn tortillas are covered with a warm damp towel to keep them soft and pliable.
- Take out one tortilla and place 2-3 tbsp of filling in a line in the middle and top with shredded vegan cheese.
- Tightly roll the taquito and brush a little flour paste on the edge to seal it.
- Carefully insert a toothpick along the seam to keep the roll from opening during the cooking.
- Place the taquitos on a tray. Repeat with the remaining tortillas.
- If you are panfrying them, heat up a few tablespoons of oil in a frying pan.
- Place 2-3 taquitos in the pan making sure that the seam is down. Hold each taquitos with metal tongues the first few seconds as they cook.
- Cook 5 minutes for each side until they turn lightly brown and crispy.
- Serve with your favorite salsa and drizzle some cilantro cream.