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Black Bean Taquitos

Ingredients Ingredients (use vegan versions): 12 corn tortillas 1 cup refried black beans (can substitute pinto or other beans) 1 1/2 cups light flavored olive oil salsa vegan guacamole vegan sour cream for dipping…

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Ingredients

Ingredients (use vegan versions):
  • 12 corn tortillas
  • 1 cup refried black beans (can substitute pinto or other beans)
  • 1 1/2 cups light flavored olive oil
  • salsa
  • vegan guacamole
  • vegan sour cream for dipping (optional)
Directions:

Heat olive oil in a pan at low or med-low heat for 2 minutes or until hot. It is important not to burn olive oil. Keep the heat low enough that it doesn’t smoke.

Microwave 3 tortillas for 45 seconds.

Scoop 1 – 1 ½ tablespoon of beans on each tortilla (one at a time) and roll into a thin taquito (about a ½ inch diameter).

Fry, 3 at a time, with tongs for about 4 minutes, turning every minute.

Place on plate lined with paper towel to drain excess grease.

While frying, microwave 3 more tortillas and repeat.

Serve plain or with a dipping sauce.

This dish is wonderful for making large quantities and storing in the freezer. I prefer reheating the taquitos in the toaster oven (rather than microwave), which gives them a nice crispy texture.

Variations:

Cover the taquitos in enchilada sauce and vegan cheese. Bake at 350 F for 20 minutes to make yummy bean enchiladas.

Mess around with different fillings. Try tofu, bean, and/or vegetable (like mushroom) mixtures.

Serves: 12