Black Bean and Mushroom Taquitos (vegan, gluten free)

Black Bean and Mushroom Taquitos (vegan, gluten free)

12 servings
Spiced black beans and mushrooms wrapped in a crispy corn tortilla! These delicious Black Bean and Mushroom Taquitos are vegan, gluten free, refined sugar free and oil free.

Ingredients

  • 12 6-inch corn tortillas
  • 1 can of black beans

    rinsed and drained, roughly 15oz

  • 1/2 small white onion

    finely diced

  • 2 cloves garlic

    minced

  • 1 cup white button mushrooms

    chopped

  • 1/3 cup diced green chiles
  • 1/2 teaspoon chili powder
  • 1/2 tsp smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon salt
    to taste
  • optional vegan cheese
  • Avocado or guacamole
  • Cilantro
  • Salsa
  • Fresh lime

Directions

  1. 1

    Preheat oven to 425F while you prepare the filling.

  2. 2

    In a pan over medium high heat, sauté onions until fragrant and golden brown. Next add garlic and cook for another 1-2 minutes. Add spices and chiles and use a spatula to keep mixture moving so as not to burn.

  3. 3

    Next add black beans and mushrooms and cook for 4-5 minutes, stirring frequently. Season with salt and pepper to taste, and then use the back of a wooden spoon or a potato masher to slightly smash the bean mixture. It will help to make filling the tortillas easier later on.

  4. 4

    When the mixture is ready, prepare your tortillas by wrapping in a damp kitchen cloth or paper towel and microwaving for roughly 2 minutes until soft. This will allow you to roll the tortillas without them breaking.

  5. 5

    Fill each tortilla with 1-2 spoonfuls of the bean mixture, add a piece of vegan cheese if desired, and roll up. Place seam side down in a baking dish and repeat using the remaining bean mixture.

  6. 6

    Bake tortillas for 10-15 minutes until tortillas are crisp and golden brown. Serve with cashew sour cream, fresh cilantro, salsa, guacamole, fresh lime and any other ingredients of choice.

Black Bean and Mushroom Taquitos (vegan, gluten free)

Black Bean and Mushroom Taquitos (vegan, gluten free)

5.0(1)30 min12 servings

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veggiekinsblog.com
5.0(1 reviews)
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About this Recipe

Craving a satisfying, crispy, and flavorful meal ready in just 30 minutes? These Black Bean and Mushroom Taquitos are your answer for a quick, delicious, and healthy weeknight dinner or a crowd-pleasing appetizer.

This recipe shines by packing a hearty, savory filling of spiced black beans and mushrooms into perfectly crispy corn tortillas. It's an effortlessly delicious way to enjoy a meal that's not only incredibly satisfying but also naturally vegan, gluten-free, refined sugar-free, and oil-free.

You can expect a delightful crunch from the perfectly baked or air-fried corn tortillas, giving way to a warm, earthy, and subtly spicy interior. The combination of tender black beans, umami-rich white button mushrooms, and aromatic spices like smoked paprika and cumin creates a deeply flavorful experience. This naturally gluten-free dish offers a wonderful balance of textures and savory notes, promising a satisfying bite every time.

While fantastic as is, you can easily adapt these taquitos to your pantry or preference. For an extra creamy layer, sprinkle in some optional vegan cheese with the filling before rolling. You can also experiment with different varieties of mushrooms, or add a pinch of cayenne pepper if you prefer more heat. If you don't have green chiles, a finely diced jalapeño could provide a similar, spicier kick.

Serve these Black Bean and Mushroom Taquitos warm, garnished generously with fresh avocado or creamy guacamole, vibrant cilantro, your favorite salsa, and a bright squeeze of fresh lime. They are perfect for a casual weeknight dinner, a fun appetizer for game day, or an easy lunch.

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