These Creamy Vegetarian Black Bean Taquitos are packed full of black beans, green chiles, cauliflower rice, and a perfect blend of Mexican spices. With every crunchy bite, there is no doubt this will be your favorite vegetarian dish!
There was this little Mexican joint I used to frequent.. like every Friday night back in New York. This place was so cozy and small, hosting under ten tables. It was a family ran place, the best kind of restaurant! There was no need to hand me a menu, their fluatas were on POINT! To this day, I have yet to find a place that compares. You bet that when I visit New York, La Cosina is where I’ll be.
I’ve been spoiled my whole life with all this wonderful food. New York and Massachusetts have a wide variety of cuisine, all expressing different flavors. I set my heart out to create a flavorful, delicious lunch. These Creamy Vegetarian Black Bean Taquitos were a no brainer! Who doesn’t love Mexican food for lunch?!
Creamy Vegetarian Black Bean Taquitos in under 30 minutes!
Naturally, corn tortillas are gluten free, making this entire dish gluten free. SCORE!
However, it does contain sour cream (dairy). If you are lactose sensitive/intolerant, I recommend checking out a vegetarian version of sour cream, OR using coconut cream. Using coconut cream will give the taquitos a slight, potentially undetected sweetness. Definitely nothing a little hot sauce won’t fix!
Looking for a healthier option? Try baking these Creamy Vegetarian Black Bean Taquitos!
My Creamy Vegetarian Black Bean Taquitos are lightly pan fried, however, since ever recipe is meerly a guidline, you can skip that process and bake them instead!
- Preheat oven to 425° . Line a baking sheet with parchment paper.
- Steam the corn tortillas, stuff, and place seam side down on a baking sheet lined with parchment paper.
- cook for 20-25 minutes.
DONE! and so easy!
How to make Creamy Vegetarian Black Bean Taquitos?
- First, drain the beans and give them a good rinse off. Drain the diced green chiles, too. Place the beans in a bowl and ash about half of them up with a wire masher. A fork works well for this too.
- Combine the sour cream, diced chiles, cauliflower rice, and seasonings with the beans. Set aside.
Steam the corn tortillas- Two Ways:
*If your corn tortillas are cracking, they are not moist enough!
- Microwave method- dampen a few paper towels. Place a paper towel on a place, then put 3-5 corn tortillas ontop of it. Place another damp paper towel on top of the corn tortillas and microwave for 30 second (for three) or 40 seconds (for five). Remove from the microwave, and begin to stuff with the bean mixture.
- Stove top- In a medium sized pan, fill water to about 1/2 inch. Place steaming basked on top, and bring to a boil. Place three corn tortillas in the steaming basket, and cover for 30 seconds. Remove from the pot, fill with bean mixture, and move onto the next step.
- Next, set your frying pan on medium heat with three tablespoons of coconut oil. When the pan has reached maximum heat, ass the taquitos seam side down, and fry on each side for two minutes. Remove from heat and repeat for the next batch.
More Sea Salt Savorings classics
- Sheet Pan Gnocchi Caprese with Asiago Spinach Sausage
- Mojo Chicken (baked, grilled, or stovetop!)
- Chicken Margherita(grilled, baked, or stove top!)
- Small Apartment Design
- Grilled BBQ Chicken Thighs
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Creamy Vegetarian Black Bean Taquitos
These Creamy Vegetarian Black Bean Taquitos are packed full of black beans, green chiles, cauliflower rice, and a perfect blend of Mexican spices. With every crunchy bite, there is no doubt this will be your favorite vegetarian dish!
Ingredients
- 1 15 oz can of black beans
- 1 4 oz can of diced chiles
- 1/2 cup cauliflower rice
- 1/4 cup sour cream
- 3 garlic cloves
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tp garlic powder
- 1/4 tsp oregano
- 1/4 tsp coriander
- 15 corn tortillas
- 3 TBS coconut oil
Instructions
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In a medium pan, heat coconut oil over medium heat.
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Drain and rinse the black beans. Place them in a bowl, and mash them with a wire masher. Mash until about half are mashed up.
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Add sour cream, cauliflower rice, drained can of diced chiles, and seasonings to the black beans. Stir to combine.
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Get a few paper towels damp, and place on a microwave safe plate. Place three-5 corn tortillas on top of the paper towel, then place another damp paper towel on top. Microwave for 30 seconds. Remove from microwave.
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Add 1 heaping tablespoon to the edge of the tortilla, then roll. Place seam down on the hot pan, and allow to cook for 2 minutes per side, or until brown and crispy. Remove from pan, and work on your next batch until the black bean mixture is used up.
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Serve with Pico De Gallo, avocados, salsa, or your favorite hot sauce. Mangia!
Need to make these!
Holy SMOKES!!! This was absolutely amazing! I added more cumin bc YUM cumin is amazing and let me tell y’all: it was GONE so quick. The whole family thoroughly enjoyed it. I ate FIVE!! Thank you Backyard Bohemian ❤️.
These taquitos were so delicious even without the sour cream. Thanks for sharing!!
They sure are! I’ll even admit I ate them for breakfast… cold. Ha!