Ingredients
Scale
- 12 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1 small onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Optional: Add corn or avocado for extra flavor.
Instructions
- Preheat the oven to 400°F (200°C) if baking the taquitos.
- Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and diced bell pepper. Sauté until softened, about 5 minutes.
- Stir in black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes, mixing well to combine flavors.
- Remove from heat and let the filling cool slightly.
- Warm the tortillas:
- Heat the tortillas in a pan or microwave until they are pliable and easy to roll.
- Assemble the taquitos:
- Place a small amount of the filling in the center of each tortilla.
- Roll each tortilla tightly to form a taquito.
- Cook the taquitos:
- If baking: Place the taquitos seam-side down on a baking sheet. Optionally, brush with olive oil for a crispy texture. Bake for 20-25 minutes, or until golden brown and crispy.
- If frying: Heat oil in a pan and fry each taquito until golden brown on all sides.
- Serve:
- Let the taquitos cool slightly before serving.
- Garnish with fresh cilantro and serve with your favorite dips like guacamole, salsa, or vegan sour cream.
Notes
- Preparation Time: 15 minutes
- Slicing vegetables, cooking quinoa (if not pre-cooked), and gathering ingredients.
- Cooking Time:
- Filling preparation: 8–10 minutes (sautéing vegetables and mixing filling).
- Warming tortillas: 3–5 minutes.
- Baking taquitos: 20–25 minutes at 400°F (200°C).
- OR Frying taquitos: 10–12 minutes (depending on the batch size).
- Total Time:
- Baking option: 35–40 minutes.
- Frying option: 30–35 minutes.
