Vegan Crispy Bean Taquitos (Print Version)
# Ingredients:
→ Vegetable Base
01 -
1 small onion, chopped into tiny pieces
02 -
2 teaspoons avocado or another mild oil
03 -
1 medium tomato, roughly diced
04 -
1 stalk celery, finely chopped
05 -
2 garlic cloves, crushed or minced
06 -
1 jalapeño, diced and de-seeded (leave seeds if you like it spicier)
07 -
1/4 cup low-salt veggie broth
→ Seasoned Bean Mix
08 -
15-ounce can of black or pinto beans, rinsed and drained
09 -
1/2 teaspoon onion seasoning powder
10 -
1/2 teaspoon garlic powder
11 -
2 cups veggie broth, no added salt
12 -
Pinch of cayenne for some heat
13 -
1/2 teaspoon smoked paprika (optional add-on)
14 -
1/2 teaspoon regular paprika
15 -
1 full teaspoon of sea salt, divided
16 -
1/2 teaspoon ground cumin
17 -
1/2 teaspoon dried Mexican oregano (optional twist)
→ Simple Fresh Topping
18 -
3 small, ripe tomatoes on the vine
19 -
1 whole avocado, cut open and scooped out
20 -
2 garlic cloves with the skin off
21 -
1 spicy pepper (jalapeño or serrano), seeded as needed
22 -
1 teaspoon sea salt, for seasoning
→ Final Assembly
23 -
Oil for greasing, optional for crispier edges
24 -
21 corn tortillas, the small kind
# Instructions:
01 -
On medium heat, toss some oil in your skillet. Sauté onion and a tiny bit of salt until soft, about 5 minutes. Add pepper, tomato, and celery with a pinch more salt, stirring for 5-7 minutes. Throw in garlic last and let it cook around 60 seconds. Pour in veggie broth to scrape up any stuck bits.
02 -
Combine beans, broth, and spices in your pan. Bring it to a bubbling boil, then mash the beans lightly. Lower the heat and simmer everything for about 20 minutes, giving it a stir now and then until thick.
03 -
Drop tomatoes, the whole jalapeño, and garlic cloves into boiling water for 5-7 minutes. Blend them with avocado and a pinch of salt to a smooth, creamy texture. Scoop out 4 tablespoons for the beans, leaving the extra to use as garnish.
04 -
Blend the spiced beans with the reserved salsa until smooth. Warm up each tortilla and spread about 2 tablespoons of filling on it. Roll tight and secure with a toothpick if necessary.
05 -
Cook your taquitos by air-frying at 390°F for 6-8 minutes or baking for 12-15 minutes at 425°F. Flip them halfway to get even crunch. Pull out any toothpicks before serving.
# Notes:
01 -
These golden, crunchy taquitos bring bold Mexican-inspired flavors in a totally vegan-friendly way, great for meal prep or snacks.
02 -
Quick hack: Prepare the salsa during the simmer time to keep things moving smoothly in the kitchen.