Black Bean Taquitos with Roasted Red Pepper Mayo
I’ve never actually eaten a taquito before, but I know that they are usually some sort of meat and cheese filling rolled into a corn tortilla and fried. Even though I have never tried one before I had this intense craving for a taquito a couple of weeks ago. So what did I do? I created my own meat free, cheese free, fried free alternative! The first attempt at them I tried to make them super healthy and baked them without any oil whatsoever… Well, corn tortillas like to be difficult and split in half when you bake them causing the filling to spill out onto the pan, leaving you with some tasty, but ugly taquitos.
Second attempt- I used some oil, basically just a line on top of each taquito before I baked it. Again, they split open. By then I decided it was time to consult with an expert… The Internet. Every site I looked at said if you are baking them these babies need to be slathered in oil to prevent splitting. Reluctantly I took The Internet’s advice and brushed a disturbing amount (in my opinion) of oil onto the entire outside of the shell. Alas! Third times a charm and only one of 5 split open! The take away from that story is these taquitos are definitely not healthy, but they taste damn good and look good too!
Behind every good taquito is an equally tasty sauce. For the sauce I was thinking along the lines of a vegan queso, but vegan cheese has never been my strong point. Instead I decided to go with a roasted red pepper mayo that is delicious on just about everything I have tried it on… and trust me I have tried it on many many things!
For the taquitos
1-15oz. can of black beans, rinsed and drained
3 Tbsp. salsa verde
½ tsp. chili powder
½ tsp. cumin powder
¼ tsp. garlic powder
6-7 corn tortillas
~1 Tbsp. of oil for brushing
For the roasted red pepper mayo
1 roasted red pepper (you could use jarred if you prefer)
2 Tbsp. vegan mayo
1 tsp. nutritional yeast
½ tsp. smoked paprika
½ tsp. hot sauce (more if you want it spicier)
½ tsp. apple cider vinegar
¼ tsp. salt
Preheat oven to 425°F.
Place the red pepper on a tin foil lined baking sheet and place in the oven. Cook for 40 minutes flipping the pepper to a new side every 10 minutes. The pepper skin should be pretty black and sort of puffy looking when finished. When the pepper is done cooking set aside and let cool.
While the pepper is cooking place the black beans in a large mixing bowl and mash using a potato masher or the back of a spoon until you have a coarse ground mixture. Add salsa verde, chili powder, cumin and garlic powder. Stir to combine.
Grease a baking sheet with whatever kind of vegetable oil you prefer, I would advise against olive oil since we will be cooking these at a high temperature. Place 6 corn tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds- this makes the corn tortillas more pliable. Start filling the tortillas by placing equal amounts of the black bean mixture in a line down one side of each of the tortillas, then roll. As you are rolling make sure to brush each outer side with oil. Place taquitos seam side down in the greased pan. Bake for about 20 minutes, tortillas should be slightly browned.
While the taquitos are baking, peel the skin off the red pepper. Remove the seeds and add to a food processor or blender. Add the vegan mayo, nutritional yeast, smoked paprika, hot sauce, apple cider vinegar and salt and blend until smooth.
Once the taquitos are done drizzle with the red pepper mayo and serve with salsa of choice, I prefer salsa verde!
Makes 6 taquitos and ½ cup of mayo.
Approximate nutrition info per 2 Taquitos (from cronometer.com)
Approximate nutrition info per 1 Tbsp. of mayo (from cronometer.com)