Cheesy Black Bean Taquitos

Cheesy Black Bean Taquitos

These vegan Cheesy Black Bean Taquitos are made of whole food, plant-based ingredients. It’s a super simple and quick recipe that is perfect as an appetizer for sharing, or as a main!

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Serves: 2

Ingredients:

Cheese Sauce

  • 3/4 cups yellow potato, diced into small chunks
  • 3/4 cups carrots, diced into small chunks
  • 1/4 cup yellow onion, roughly chopped
  • 1 small garlic clove, roughly chopped
  • 1/4 cup cashews
  • 1/4 cup nutritional yeast
  • 2 tsp lemon juice
  • 1/2 cup liquid from cooking the vegetables
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika

Black Bean Filling

  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup water
  • 1 cup red pepper, diced into small chunks
  • 1 cup corn
  • 2 14oz cans of black beans
  • 2 tbsp lime juice
  • 1 tbsp + 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • a few drops of your favourite hot sauce to taste

12 corn tortillas (as fresh as possible)

Serve with cheese sauce, salsa, guacamole, sour cream, etc…

 

Directions:

  1. Begin by making the cheese sauce. Bring a small pot of water to a boil and add in the potatoes, carrots, onion, and garlic. Boil for about 10-15 minutes, or until the potatoes and carrots are cooked through and fork tender.
  2. While the veggies are boiling, heat a large non-stick pan. Add the onions and garlic to the pan with a half cup of water. Sautee for 2 minutes on high heat. Reduce the heat to medium/high and add the red pepper, corn, and black beans. Cook for another minute.
  3. Add the rest of the filling ingredients and cook for about 8 minutes or so.
  4. When the vegetables for the cheese sauce are finished, add the veggies to a blender along with half a cup of the water used for boiling the vegetables. Add the rest of the cheese sauce ingredient and blend on high speed until smooth. Adjust seasonings if necessary.
  5. When the black bean filling is done cooking, add it to a food processor and pulse around 12 times, until the mixture breaks down, but it is still a bit chunky.
  6. Preheat the oven to 350 degrees F.
  7. Prepare your 12 corn tortillas. If they are very fresh and very soft, you can start assembling the taquitos. If your corn tortillas are a bit stiff or they are from the freezer, you will want to heat them up very gently over a non-stick pan on medium/low heat, until they are just pliable enough. You don’t want to heat them up too long or they will turn hard. I find it best to do one tortilla, fill it, then heat up the next tortilla. If you heat all of the tortillas, but don’t roll them right away, they can get stiff.
  8. To assemble the taquitos, spread 2 tablespoons of cheese sauce on a tortilla. Add 1/4 cup of the black bean filling. Roll the taquito and place it facing down onto a large casserole dish. Repeat this with all of the tortillas.
  9. Bake the corn tortillas in the casserole dish for about 6 minutes. You don’t want to overbake them or they will get stiff.
  10. You will have a little bit of cheese sauce leftover. Serve with remaining cheese sauce, salsa, guacamole, etc… Enjoy!

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For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

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