These baked black bean taquitos are vegetarian, packed with veggies, and way lighter than the store bought kind without sacrificing any flavor.
Heat coconut oil. Add onion and poblano pepper and sauté for 6-8 minutes until they start to brown. Add garlic and corn.
Add beans, cumin, chili powder, paprika and salt to food processor and pulse until about 2/3 of the beans are pureed.
Add bean mixture to cooked vegetables, along with the cheese, lime juice, and cilantro and mix together.
Assemble each taquito by adding about 2 Tbsp. of filling onto the right side of a tortilla.
Brush the seam with olive oil to seal. Brush outside of rolled toquito in oil. Assemble flat side down in baking dish.
While taquitos are baking, add all dipping sauce ingredients to food processor.
These baked black bean taquitos are vegetarian, packed with veggies, and way lighter than the store bought kind without sacrificing any flavor!
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