Taquitos de alubias negras 
Dairy Free | Gluten Free | Kids | Vegan

Black Bean Taquitos 

Ingredients:

Black Bean Taquitos 

  • 400 gr cooked black beans (drained)
  • 1 small red pepper chopped
  • 200 gr baby corn/ green peas
  • 1/2 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 spring onion sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4  teaspoon  paprika
  • salt and black pepper to taste
  • 20 small corn tortillas or regular flour tortillas

For the toppings- all optional:

  • Chopped lettuce
  • Sliced green onions
  • Pico de gallo
  • Guacamole
  • Sour cream or plain Greek yogurt
  1. Preheat the oven to 200C. Spray a large baking sheet with nonstick cooking spray  or oil and set aside.
  2. In a medium bowl, combine the black beans, red pepper, corn, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper.
  3. To help the tortillas roll better and not crack, get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos. If your corn tortillas are super fresh, you might be able to skip this step.
  4. Place a heaping tablespoon of the black bean mixture in the center of the tortilla and sprinkle shredded cheese over the top. Roll the tortilla up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
  5. Brush a little oil on the taquitos. Bake for 15.20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
  6. I love this because you can prepare this the night before and just heat it in the oven when you wake up. A warm, savory breakfast or brunch that is SURE to satisfy!
Starter
Dairy Free, Gluten Free, Kids, Vegan

Method:

Black Bean Taquitos 

  • 400 gr cooked black beans (drained)
  • 1 small red pepper chopped
  • 200 gr baby corn/ green peas
  • 1/2 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 spring onion sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4  teaspoon  paprika
  • salt and black pepper to taste
  • 20 small corn tortillas or regular flour tortillas

For the toppings- all optional:

  • Chopped lettuce
  • Sliced green onions
  • Pico de gallo
  • Guacamole
  • Sour cream or plain Greek yogurt
  1. Preheat the oven to 200C. Spray a large baking sheet with nonstick cooking spray  or oil and set aside.
  2. In a medium bowl, combine the black beans, red pepper, corn, cilantro, green onion, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper.
  3. To help the tortillas roll better and not crack, get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos. If your corn tortillas are super fresh, you might be able to skip this step.
  4. Place a heaping tablespoon of the black bean mixture in the center of the tortilla and sprinkle shredded cheese over the top. Roll the tortilla up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
  5. Brush a little oil on the taquitos. Bake for 15.20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
  6. I love this because you can prepare this the night before and just heat it in the oven when you wake up. A warm, savory breakfast or brunch that is SURE to satisfy!
Starter
Dairy Free, Gluten Free, Kids, Vegan

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