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
- In a medium pan, heat coconut oil over medium heat.
- 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.
- Add sour cream, cauliflower rice, drained can of diced chiles, and seasonings to the black beans. Stir to combine.
- 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.
- 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.
- Serve with Pico De Gallo, avocados, salsa, or your favorite hot sauce. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.