Simple Black Bean Taquitos
These tasty taquitos require minimal ingredients and are great as an appetizer or main meal when served with sides.
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 13x9 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 13x9 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!