These taquitos are simple, easy to make, and so tasty! As with all of my recipes, they are completely gluten free and plant based. These can be had as a main meal with sides, an appetizer, or even a snack if you have a few leftover. They are crispy, crunchy, and delicious. Plus, they’re not super greasy and relatively light so they are perfect for the spring and summer months and won’t have you feeling gross after! Go add these to your meal plan for next week!
Meal Prep Friendly
I chose to make these as a dinner and served them with rice and fajita vegetables, but you could certainly meal prep these and have them for lunches throughout the week. The recipe makes 16 taquitos so you could have 3-4 each day. However, I would recommend planning a side with these to make sure you’re fully satiated after eating. When not consuming these, you can store them in an air-tight container in the fridge.
What Equipment Do I Need?
- Fry Pan
- Spatula
- 13×9” Baking Dish
- Cutting Board & Knife
- Garlic Press – Optional
- Measuring Cups & Spoons
- Potato Masher or Large Fork
Ingredients
Taquitos
- Yellow Onion
- Garlic Cloves
- Canned Black Beans
- Tomato Paste
- Chili Powder
- Vegan Shredded Mexican Cheese – Optional
- Lime Juice
- Gluten Free Corn Tortillas
Spicy Tahini Sauce
- Tahini Paste
- Warm Water
- Lime Juice
- Sriracha
Substitutions
- Corn Tortillas – If you do not have a gluten allergy, you can use regular tortillas instead.
- Vegan Shredded Mexican Cheese – This is already optional in the recipe, but if you want that cheesy flavor without buying this, you can choose to make a cheddar cashew cheese spread instead.
- Spicy Tahini Sauce – Feel free to swap this out with something else you like! You could always dip it in guacamole, some sort of avocado cilantro sauce, a spicy mayo, or a cashew cheese sauce.
Recipe Tips
- When using corn tortillas, it’s very important you heat a few of them at a time in the microwave for 30 seconds before use. Otherwise, they will fall apart!
- If you’d prefer, you can pan fry these instead. They will be more oily if you do so.
- If you’re opting out of adding the vegan cheese, you can also add 2 tbsp of gluten free nutritional yeast to the black bean mixture to give it a slightly cheesier flavor.
Simple Black Bean Taquitos
Ingredients
Taquitos
- 1/2 yellow onion
- 2 garlic cloves
- 2 15.5 oz cans of black beans
- 1 tbsp tomato paste
- 1/2 tsp chili powder
- 2 tbsp lime juice
- 16 gluten free corn tortillas
- dairy free mexican shredded cheese (optional)
Spicy Tahini Sauce
- 1/4 cup tahini
- 1/4 cup warm water
- 1 1/2 tbsp lime juice
- 2 tbsp sriracha
Instructions
- Preheat the oven to 425℉ and grease a 13×9 baking dish.
- Dice the onion and press or dice the garlic into a fry pan set to medium heat with extra virgin olive oil. Sauté until onions have softened.
- Drain and rinse the cans of black beans. Add them to the pan along with the tomato paste and chili powder. Sauté for two to three minutes. Turn off the heat and mix in the lime juice.
- Transfer the black bean mixture to a bowl and mash with a fork or potato masher.
- Heat the tortillas in the microwave a few at a time for 30 seconds to make them pliable. Top each tortilla with a small handful of vegan shredded mexican cheese (optional) and a scoop of the black bean mixture. Roll the tortilla up from the bottom and place seam side down in the 13×9 pan. Do this for all 16 tortillas.
- Bake the taquitos for 15 minutes or until browned and crispy.
- While the taquitos are baking, add tahini and warm water to a bowl and whisk together until combined. Then, add the remaining sauce ingredients and whisk together.
- Serve warm!
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