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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