Crispy Bean Taquitos (Print Version)
# Ingredients:
→ Base Veggie Mix
01 -
1/4 cup vegetable broth, low-sodium
02 -
1 stalk of celery, chopped
03 -
2 garlic cloves, minced
04 -
2 teaspoons of avocado or neutral oil
05 -
1 small onion, diced finely
06 -
1 medium tomato, ripe and diced
07 -
1 jalapeño, deseeded and diced (skip for milder heat)
→ Spiced Bean Blend
08 -
1 teaspoon of sea salt, split in half
09 -
1 can (15 oz) black or pinto beans, rinsed and drained
10 -
2 cups of vegetable broth, low-sodium
11 -
1/4 teaspoon of smoked paprika (optional)
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon paprika
14 -
1 pinch cayenne pepper
15 -
1/2 teaspoon ground cumin
16 -
1/2 teaspoon onion powder
17 -
1/2 teaspoon of optional Mexican oregano
→ Handmade Salsa
18 -
1 ripe avocado
19 -
1 teaspoon sea salt
20 -
3 vine-ripened tomatoes, small in size
21 -
1 jalapeño or serrano chili, seeded and stemmed
22 -
2 whole cloves of peeled garlic
→ Taco Assembly
23 -
21 small-sized corn tortillas
24 -
Optional oil for a crispy finish
# Instructions:
01 -
Put a skillet on medium heat and pour in the oil. First, cook the chopped onion with a little salt for around 5 minutes, letting it soften up. Toss in the jalapeño (if you're using it), tomato, and celery next, adding another pinch of salt. Stir everything for 5-7 minutes. Add the minced garlic last and cook it for another minute. Deglaze the pan with some vegetable broth to finish it off.
02 -
Combine the beans, broth, and seasonings in your cooking pan. Let it boil briefly, mash the beans just a little, then bring the heat down and let it simmer about 20 minutes. Stir now and then to thicken it up.
03 -
Boil the whole tomatoes, jalapeño, and garlic cloves for 5-7 minutes. Blend them with the avocado and sea salt until smooth. Save about 4 tablespoons for the beans and keep the rest for dipping or topping.
04 -
Take the cooked bean filling, stir in the reserved salsa, and blend it to a creamy texture. Heat the tortillas so they're easy to handle. Spoon 2 tablespoons of filling onto each one, roll them up nice and snug, and, if you like, use toothpicks to keep them closed.
05 -
Pop them into an air fryer at 390°F for 6-8 minutes or into a 425°F oven for 12-15 minutes. Turn them over halfway to get all sides golden and crisp. Don't forget to take out the toothpicks before eating!
# Notes:
01 -
A plant-based take on crispy taquitos packed with traditional Mexican flavors, great for meal prep or family dinners.
02 -
Pro tip: Speed up your prep by making the salsa while your bean mix simmers.