Creamy Black Bean Taquitos #vegetarian

Creamy Black Bean Taquitos #vegetarian
Making a veggie sweetheart taquito suggests that for all intents and purposes all of the fixings are very spending generous. Corn tortillas are exorbitantly unobtrusive, especially when you buy an enormous pack. If you can't use 30+ corn tortillas immediately, you can harden half of them or basically use the other half to make some locally developed arranged tortilla chips. Since would anything say anything is nevertheless a get-together without some tortilla chips at any rate, isn't that so?

These taquitos are unprecedented in solitude, yet it's always entertaining to have something to dunk them in. I like salsa for these in light of the way that the filling is starting at now rich, anyway brutal cream or guacamole are also wonderful!

Creamy Black Bean Taquitos #vegetarian

Also try our recipe : Pasta with Creamy Spinach Sauce #vegetarian


  • 4 oz cream cheese (room temperature)
  • 15 oz can black beans
  • 4 oz can diced green chiles
  • 2 green onions
  • 2-3 dashes hot sauce (optional)
  • 1/8 tsp garlic powder
  • 1/8 tsp salt (or to taste)
  • 15 6 inch corn tortillas
  • 3 Tbsp cooking oil, divided, for frying


  1. Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
  2. Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.

Read more our recipe : Asian Cucumber Salad #vegan
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