Vegan Smashed Black Bean Green Chili Taquitos
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Baked Taquitos with Creamy Salsa and Guacamole | BEST SUPER BOWL SNACKS | The Edgy Veg
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12 small Corn Tortillas 4 ounces Colby & Monterey Jack Cheese, shredded 10 ounces package of frozen Spinach 1 can (15 oz) Black Beans, drained and rinsed 2 medium hot house Tomatoes (approx. 2.5″ in diameter), chopped 1 tablespoon Taco Seasoning 1/2 teaspoon Salt (omit if taco seasoning contains. Preheat the oven to 450 degrees. Spread the corn tortillas on 2 baking sheets and distribute the shredded cheese evenly on top.
Bake for one minute until Cook frozen spinach per package instructions. Combine drained spinach with drained & rinsed black beans, chopped tomato. Black beans: 2 15 ounce cans of organic black beans – drained and rinsed well 1 onion – finely chopped 2 tablespoons of chili powder 2 teaspoons of smoked paprika 1 teaspoon of cumin 1 and 1/2 teaspoons of ground sea salt Black pepper.
Instructions Preheat oven to 425° F. Heat coconut oil over medium-high heat. Add onion and poblano pepper and sauté for 6-8 minutes until they start to brown. Add garlic and corn and cook 2 minutes longer. Add beans, cumin, chili powder, paprika and salt to food processor and pulse until about 2/3.
These Baked Black Bean Taquitos with Avocado Cream are the perfect party appetizer or enjoy a few for a tasty Mexican meal! This post contains affiliate links. Growing up in northeastern Wisconsin, which was not exactly a hotbed for Mexican cuisine at the time, my only exposure to taquitos was the kind you’d find in the frozen food aisle. Spray both sides of a tortilla with cooking spray.
Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Directions Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with For the fillin. Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet.
This helps the bottom of the taquitos to crispy up.). Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Preheat oven to 400˚F.
In a food processor, combine black beans, sweet corn, pepper, onion, spices, cilantro, and cheese. Pulse three to four times until ingredients are slightly combined-this is just to chop slightly. Heat tortillas until pliable ( good instructions here ). Place a heaping tablespoon of the black bean mixture in the center of the tortilla and sprinkle shredded cheese over the top.
Roll the tortilla up tightly. Place the taquito, seam side down on a greased baking sheet. Continue rolling taquitos until the tortillas and filling are gone.
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