Crispy Vegan Bean Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
1 cup black beans, cooked and drained
02 -
1 cup sweet potatoes, cooked and mashed
03 -
1/2 cup corn kernels
04 -
1/2 cup onion, finely chopped
05 -
2 cloves garlic, minced
→ Seasonings
06 -
1 teaspoon chili powder
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon smoked paprika
09 -
Salt and freshly ground black pepper to taste
→ Assembly
10 -
10 small corn tortillas
11 -
2 tablespoons olive oil
→ Optional Toppings
12 -
Guacamole
13 -
Fresh salsa
14 -
Vegan sour cream
15 -
Fresh cilantro
# Instructions:
01 -
Start by heating your oven to 400°F (200°C) - this temperature will give you perfectly crispy taquitos without drying them out.
02 -
In a large bowl, combine your cooked black beans, mashed sweet potatoes, corn, chopped onion, and minced garlic. Add all the seasonings - chili powder, cumin, smoked paprika, salt, and pepper. Mix until everything is well combined but still slightly chunky.
03 -
Warm your corn tortillas to make them pliable - either stack between damp paper towels and microwave for 30 seconds, or warm individually in a skillet for 10-15 seconds per side.
04 -
Place about 2 tablespoons of filling on one side of each warmed tortilla, spread slightly, then roll tightly. Place seam-side down on a parchment-lined baking sheet.
05 -
Brush the taquitos with olive oil, then bake for 20-25 minutes, flipping halfway through, until they're golden brown and crispy.
# Notes:
01 -
Can be made in an air fryer at 375°F for 10-15 minutes for extra crispiness
02 -
Warming tortillas prevents cracking during rolling
03 -
Can substitute black beans with pinto beans or chickpeas
04 -
Add chopped spinach or kale to the filling for extra nutrition