Black Bean and Mushroom Taquitos (vegan, gluten free)

Black Bean and Mushroom Taquitos (vegan, gluten free)

from veggiekinsblog.com
30 min
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 (roughly 15oz), rinsed and drained
  • 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.