Black Bean Taquitos

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Ingredients (use vegan versions):


  • 12 corn tortillas
  • 1 cup refried black beans (can substitute pinto or other beans)
  • 1 1/2 cups light flavored olive oil
  • salsa
  • vegan guacamole
  • vegan sour cream for dipping (optional)

Directions:


Heat olive oil in a pan at low or
med-low heat for 2 minutes or until
hot. It is important not to burn olive
oil. Keep the heat low enough that it
doesn’t smoke.


Microwave 3 tortillas for 45 seconds.


Scoop 1 – 1 ½ tablespoon of beans on each
tortilla (one at a time) and roll into
a thin taquito (about a ½ inch
diameter).


Fry, 3 at a time, with tongs for
about 4 minutes, turning every minute.


Place on plate lined with paper
towel to drain excess grease.


While frying, microwave 3 more
tortillas and repeat.


Serve plain or with a dipping
sauce.


This dish is wonderful for making
large quantities and storing in the
freezer. I prefer reheating the
taquitos in the toaster oven (rather
than microwave), which gives them a
nice crispy texture.


Variations:


Cover the taquitos in enchilada
sauce and vegan cheese. Bake at 350 F
for 20 minutes to make yummy bean
enchiladas.


Mess around with different
fillings. Try tofu, bean, and/or
vegetable (like mushroom) mixtures.


Serves: 12

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