Black Bean Taquitos – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
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 bea
enchiladas.
Mess around with different
fillings. Try tofu, bean, and/or
vegetable (like mushroom) mixtures.
Serves: 12
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