These creamy black bean taquitos are a great appetizer, snack, or meal when paired with a salad. They require a bit of planning, but the results are worth it. Try them dipped in fresh salsa or our creamy cilantro ranch dressing. Either way, they won’t disappoint.
Recipe highlights:
Good source of plant based protein
Great source of fiber, potassium and folate
Good source of healthy fat
Full of vitamin K, E and B6
Ingredients: For the cream cheese:* See tips, below if you do not have a high speed blender
1 cup raw, unsalted cashews, soaked in warm water 2 hrs-overnight
1/4 cup water
1 Tbs. lemon juice
½ Tbs. nutritional yeast (not be confused with baking yeast, this can be found in most health sections of your grocery store. Nutritional yeast gives this recipe it’s “cheesy” flavor)
½ Tbs. onion powder
1 Tbs. dried chives
½ Tbs. dried parsley
¼ tsp. Sea salt
⅛ tsp. Ground black pepper
For the taquitos:
3 (15 oz.) can no salt added black beans, rinsed and drained
2 (4 oz.) can mild diced green chilies
Corn tortillas (non-GMO)
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Drain the cashews from soaking liquid. Make the cream cheese by putting all ingredients( cashews-black pepper) in a high speed blender. Blend until smooth.
In a large bowl, mash the black beans to desired consistency. (We mashed until most beans were broken up, but not completely dissolved)
Add cashew cream and green chilies to black beans. Mix until combined.
Adjust salt and pepper if desired. (We added an additional ½ tsp. Salt. You may not need this if not using “no salt added” beans. )
Heat up tortillas to prevent from cracking when rolled. (Use a skillet or microwave)
Scoop black bean filling into center of each tortilla and roll.
Place, seam side down on baking sheet that’s been sprayed with nonstick spray. Bake for 15-20 minutes until crunchy. Enjoy with salsa, guacamole or other dipping sauce.
Tips:
This recipe is mild. If you like some heat try using hotter chilies or adding cayenne pepper.
You can also add other vegetables to this taquito like diced bell pepper, sauteed spinach, green onion or shredded zucchini.
Other variations to try include adding cumin, smoked paprika, diced cilantro or chili powder.
Although we always recommend making food with minimal processed ingredients, we realize that may not always be possible. If you do not have a high speed blender you can also make this using cream cheese (8 oz.). Be sure to use organic if possible to avoid unwanted hormones and pesticides. You can also use vegan cream cheese for a dairy free alternative. Simply bring your cream cheese to room temperature, mix in the seasonings (minus the nutritional yeast) and proceed with the rest of the recipe.