Crispy Vegan Bean Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
1/2 cup onion, chopped really small
02 -
2 cloves garlic, finely minced
03 -
1 cup cooked and drained black beans
04 -
1/2 cup corn kernels
05 -
1 cup mashed sweet potatoes
→ Seasonings
06 -
1 teaspoon cumin powder
07 -
1/2 teaspoon smoked paprika
08 -
Salt and freshly cracked pepper, to taste
09 -
1 teaspoon chili powder
→ Assembly
10 -
2 tablespoons olive oil
11 -
10 small corn tortillas
→ Optional Toppings
12 -
Fresh salsa
13 -
Cilantro leaves
14 -
Guacamole
15 -
Non-dairy sour cream
# Instructions:
01 -
Set your oven to 400°F (200°C). This temperature gets them nice and crispy without making them too dry.
02 -
Mix together the black beans, mashed sweet potatoes, corn, garlic, and onion in a big bowl. Toss in the cumin, chili powder, smoked paprika, plus as much salt and pepper as you like, then stir until it's combined but still a little chunky.
03 -
Warm up your tortillas so they don't rip when you're rolling. Wrap them in damp paper towels and microwave them for half a minute, or heat each in a hot skillet for 10-15 seconds per side.
04 -
Put about 2 spoonfuls of filling onto one end of each soft tortilla. Spread it a little, roll tightly, and place them seam down on a baking tray lined with parchment paper.
05 -
Coat the rolled taquitos with olive oil using a brush. Bake them for 20 to 25 minutes, flipping them halfway, until they're golden and crispy.
# Notes:
01 -
You can use an air fryer at 375°F for around 10-15 minutes for even crispier taquitos.
02 -
Warming tortillas makes them easier to roll without breaking.
03 -
Swap out black beans for chickpeas or pinto beans if you like.
04 -
Toss in some chopped kale or spinach for extra veggies.