Crunchy Bean Taquitos (Print Version)
# Ingredients:
→ Mirepoix Base
01 -
1 small onion, chopped up finely
02 -
2 fresh garlic cloves, minced
03 -
1 celery stalk, cubed
04 -
1 jalapeño pepper, diced and seeded (use less for milder heat)
05 -
2 teaspoons avocado oil or your choice of neutral oil
06 -
1 medium tomato, chopped up
07 -
1/4 cup veggie broth with low sodium
→ Bean Filling
08 -
1 can of black beans or pinto beans (15 ounces), rinsed and drained
09 -
1/2 teaspoon onion powder
10 -
1 teaspoon salt, divided
11 -
1/2 teaspoon garlic powder
12 -
A small pinch of cayenne (if you like some heat)
13 -
1/2 teaspoon cumin powder
14 -
2 cups vegetable broth (low sodium)
15 -
1/4 teaspoon smoked paprika (optional, for a smoky touch)
16 -
1/2 teaspoon traditional Mexican oregano (optional)
17 -
1/2 teaspoon regular paprika
→ Fresh Salsa
18 -
3 juicy tomatoes still on the vine
19 -
1 avocado, nice and ripe
20 -
2 whole garlic cloves, peeled
21 -
1 teaspoon of salt to taste
22 -
1 serrano or jalapeño pepper, with seeds and stem removed
→ Assembly
23 -
Brush-on oil (optional, adds extra crispiness)
24 -
21 small tortillas made of corn
# Instructions:
01 -
Start by warming your oil in a skillet over medium. Drop in your cut-up onion, add a sprinkle of salt, and sauté for about 5 minutes, until it softens up. Toss in your tomato, diced celery, and jalapeño (if including). Stir in some more salt and cook for another 5-7 minutes. Wrap it up with a quick cook of minced garlic (1 minute) before pouring in the veggie broth to deglaze.
02 -
Mix the beans, broth, and spices into your skillet. Let it boil, then gently mash the beans as it simmers. Cook on low for about 20 minutes and stir every so often until it's thick.
03 -
Boil your tomatoes, garlic, and pepper for about 5-7 minutes. Throw them into a blender with the avocado and salt until you get a creamy texture. Scoop out 4 tablespoons to add to the beans later. Save the rest for dipping or eating later.
04 -
After mixing the reserved salsa into the beans and blending them until smooth, warm up your tortillas. Spread 2 tablespoons of that delicious filling on each one and roll them up tightly. Use toothpicks if they need a little help holding together.
05 -
For air frying, cook at 390°F for 6-8 minutes. If baking, go for 425°F and bake for 12-15 minutes, flipping halfway through. Remove those toothpicks before serving and enjoy the crunch!
# Notes:
01 -
These plant-based taquitos give a nod to Mexican traditions, and they're perfect for meal preps or family dinners.
02 -
Save time and make the salsa while your beans are simmering to streamline the whole process.