Vegetarian Taquito-style Tacos
These simple taquitos are definitely not authentic, but they are yummy and you probably have all the ingredients you need in your pantry. Most recipes call for corn tortillas which I didn't have on hand when I wanted to make these, so I just used flour tortillas. Definitely feel free to sub the flour tortillas for corn tortillas. Do not be scant on your toppings. I was a little because I hadn't gone to store in a while. The more fresh toppings the better. Pile it all on.
1 can refried pinto beans
1 can black beans, drained and rinsed
4 cloves garlic, minced
1 shallot, finely diced
1 chipotle pepper in adobo sauce, diced (optional due to spice)
11/2 tsp cumin
1 tsp toasted onion powder
1 tsp toasted garlic powder
1 tsp lime juice
salt & pepper
12 taco sized flour tortillas
1 ripe avocado, pitted and cubed
lime slices, cilantro, Mateo's gourmet salsa, shredded cheddar cheese, sour cream, fresh diced tomatoes. (Click on the links below to order! You'd be supporting me too!)
Preheat oven to 425 F.
Heat oil in medium sauce pan, when oil shimmers add shallot and garlic. Saute two minutes and add refried beans and black beans. Mix together well, then add rest of ingredients. Heat until warm and fragrant. Place a few heaping spoonfuls in each tortilla, roll up tightly and place each tortilla seam side down on a lightly oiled baking sheet.
Bake the taquitos until brown and crunchy, about 20 minutes*.
Remove the taquitos from the oven and top them with your desired toppings!
*If you use corn tortillas the baking time will most likely be shorter. The tortillas I used for this recipe were from Trader Joe's and were very very thick.
If you make my recipes, I'd love to see your creations! Tag me on instagram @dam_gypsy!