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

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