Baked Vegetarian Taquitos
So good, I once made them three times in one week.
Prep Time: 30ish min
Cook Time: 30ish min
Yield: 20 taquitos
Ingredients
1 medium red bell pepper
1/2 onion
1 jalapeno
1 medium sweet potato
1 can of black beans
1 lime (zest and juice)
1/2 cup cheese
1/2 cup chopped cilantro
20 small corn tortillas
3 tbsp sofrito
1 tsp adobo seasoning
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper
5 tbsp veg oil
1 cup of water
Instructions
Preheat oven to 400°F. Prep the veg! Dice the onion, bell pepper, and sweet potato. Mince the jalapeno (I use all the seeds, but if you don’t like spicy, leave the seeds out). Zest the lime. Rough chop the cilantro.
Toss the onion, bell pepper, and sweet potato with 2 tbsp of veg oil. Spread out the veg evenly on a sheet pan, and roast until the sweet potato is tender (about 20 min).
While all that is roasting, let’s make the beans! Drain and rinse the can of black beans.
Heat 2 tbsp of oil in a large pan over medium heat. Once the oil is hot, add the sofrito, jalapeno, and black beans. Stir and let hang out for a few minutes.
After the beans have satueed for a couple of minutes, add the adobo, paprika, cumin, salt, and pepper, and water. Use a fork or potato masher to mash the beans down into a chunky paste.
Add the lime zest and juice and cook until the means have thickened. When the beans are done, the consistency will be just a tad thinner than refried beans.
Once the beans are done and the veg is roasted, it’s time to finish the filling. In a large bowl, mix the beans, roasted veg, cilantro, and cheese together. Taste and add more salt/pepper if needed.
Before we start making the taquitos, you’ll need to warm up the tortillas. Wrap them in a kitchen towel and microwave them for 1-2 minutes. Warming them up helps avoid breakage.
Crank your oven up to 425°F.
Finally time to assemble. Start with a warm tortilla. Add 2 tbsp of filling towards the bottom of the tortilla. Use your hands to roll ‘er up and place it seam side down on an oiled baking sheet. Repeat 19 more times. If you have extra filling, just eat it with a spoon, or scoop it up with tortilla chips.
Brush the rolled taquitos with the remaining 1 tbsp of oil. You can use oil spray here too, if you have it.
Bake until golden brown and crispy. Roughly 20 min.
That’s it! Let’s eat! Serve them with all the traditional toppings, like salsa, sour cream, or my fav, fresh guac.