Pinto Bean Taquitos
6
- Prep Time10 min
- Total Time40 min
- Makes4 servings
Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari
For a satisfying, spicy crunch, try these pinto bean taquitos with some plant-based sour cream, hot sauce and chopped cilantro on top.
Ingredients
1/4 cup + 1 tbsp canola oil, divided
1 red onion, diced
1 medium red pepper, diced
1 small jalapeño, seeds removed, minced
5 garlic cloves, minced, divided
1 540-mL can pinto beans, drained and rinsed
2 tbsp Tex-Mex seasoning, such as Club House
1 lime, zested and juiced, divided
1/2 tsp salt, divided
1/4 tsp black pepper
2 avocados, diced
12 8-in. corn tortillas
Plant-based sour cream, (optional)
Hot sauce, (optional)
Chopped cilantro, (optional)
Instructions
Heat a large frying pan over medium. Add 1 tbsp oil, then onion. Cook, stirring often, until softened, about 4 min. Add red pepper, jalapeno and 4 minced garlic cloves. Cook, stirring often, for 2 min.
Add beans and seasoning. Cook, stirring, for 3 min. Stir in half of the lime zest and juice, 1/4 tsp salt and pepper. Remove from heat. Mash beans lightly with a fork. Set aside and let cool slightly.
Combine avocados with remaining minced garlic, lime zest and juice, and 1/4 tsp salt. Set aside.
Scoop 1/4 cup bean filling onto centre of each tortilla. Evenly spread into a line. Roll up, then secure with toothpicks.
Wipe pan clean, then return to stovetop over medium-high. Add remaining 1/4 cup oil. When oil is hot, add taquitos, seam-side down. (You may need to do this in batches.) Fry until golden-brown and crispy, 1 to 2 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining taquitos.
Top warm taquitos with guacamole, sour cream, hot sauce and cilantro.
Nutrition (per serving)
Calories 700, Protein 18g, Carbohydrates 89g, Fat 36g, Fibre 17g, Sodium 910mg.
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