VEGAN TAQUITOS WITH CHIPOTLE SAUCE

INGREDIENTS

black beans
corn
one red onion
one orange or red bell pepper
cumin
smoked paprika powder
vegan mozzarella or other vegan cheese shreds
garlic
corn or flour tortillas
vegan mayonnaise
vegan chipotle sauce
fresh cilantro
limes
store-bought salsa
avocado
green onions

RECIPE PREPARATION

Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass.

Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic.

Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add vegan chipotle sauce on top later.

Place about three heaping table spoons of the filling in the middle of each of the tortillas and roll them up tightly like a big cigar.

Line a baking sheet with parchment paper and place the taquitos seam-side-down on the prepared baking sheet. Place them next to each other to keep them from unfurling.

Lightly brush the taquitos with olive oil to make them even crispier. It’s best to use a pastry brush for that. Preheat the oven to 350 °F and bake the vegan taquitos for 12 minutes until lightly brown and crispy. Carefully turn them halfway.

BAKED TAQUITOS-
Fill the taquitos with your desired topping
Roll them up tightly
Place them seam-side-down on a baking sheet lined with parchment paper
Brush them with olive oil
Bake them for about 12-15 minutes at 350 °F, turning halfway

TOPPINGS-
guacamole
salsa
chipotle sauce
sour cream
pico de gallo
cheese
green onions and fresh cilantro

Comments

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Ginger Sesame Beef

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy ...

General Tso Chicken Sandwiches

INGREDIENTS FOR THE CHICKEN 1 lb. chicken, chopped into 1" pieces 1/2 c. cornstarch 1/2 c. all-purpose flour kosher salt Freshly ground black pepper vegetable oil FOR THE SAUCE 1 tbsp. sesame oil 2 cloves garlic, minced 1 tsp. minced fresh ginger 1 tbsp. cornstarch 1/4 c. soy sauce 1/2 c. low-sodium chicken broth 2 tbsp. apple cider vinegar 1 tbsp. hoisin sauce 1 tbsp. honey 2 green onions, thinly sliced 1 tbsp. sesame seeds 1/3 c. mayonnaise sriracha 4 Hamburger buns Lettuce, for serving RECIPE PREPARATION In a medium bowl, combine chicken, cornstarch, flour, salt, and pepper. Toss until the chicken is evenly coated. In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the skillet. When the oil is shimmering, add the chicken in a single layer. Cook until golden and cooked through, 8 to 10 minutes. Remove chicken, season with more salt and pepper and drain on paper towels. Add sesame oil to the skillet, then stir ...

Recipes of the world

Search This Blog