Black Bean Taquitos with Salsa Roja
Ingredients
Salsa roja
- 2-3 tsp avocado oil
- 4 plum tomatoes
- 4-6 dried chili de árbol (use 2 for less spicy)
- 3 cloves garlic, smashed
- 1/2 small white onion, quartered
- 1/2 tsp vegetable bouillon paste or 1/2 a veggie bouillon cube
- 2 tsp white wine vinegar
- 3 sprigs cilantro
- Kosher salt
Taquitos
- 1 tbsp avocado oil and more for baking
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1, 15 oz can black beans
- 1/3 cup salsa roja
- 1/2 cup veggie broth or water
- 8-10 corn tortillas
- Salt and pepper to taste
For serving
- Pico de Gallo
- Vegan sour cream or cashew crema
Preparation
Place a pan over medium heat, warm the oil and evenly spread it through the pan.
When hot, add the tomatoes cut side down with the quartered onions and char for 3-4 minutes on both sides.
Add the garlic and sauté with onions for 2-3 minutes until onions have softened and the outside of the garlic is golden then transfer the veggies to a blender cup.
Add the chilis to the pan, toasting for 10 seconds on both sides.
Allow the chilis to cool then remove stems and transfer to the blender cup.
Allow all the ingredients to cool for about 15 minutes.
Add in the vinegar, bouillon, and a pinch of salt then blend on high until smooth.
Taste and add more salt as needed.
Preheat oven to 425°F and brush a baking tray with oil to coat.
Heat up the oil in a pan over medium low heat.
Add the onions with a pinch of salt and sauté until softened.
Stir in the garlic and sauté again until fragrant.
To the pan, add the paprika, coriander, and cumin then stir to combine with the veggies.
Pour in the black beans, salsa, and veggie broth.
Stir to combine, allowing the mixture to heat through for 5 minutes.
Using a potato masher or the back of a cooking spatula, lightly mash together until the mixture thickens then set aside to cool.
Heat up the tortillas in a dry pan to make them more pliable and easy to roll.
Roll the black bean mixture in the tortillas to form taquitos.
Place them seam-side down on the oiled baking tray and bake at 425°F until golden and crispy.
Serve with pico de gallo and vegan sour cream or cashew crema.
