After a few weeks of uncharacteristically pleasant weather, Vermont is finally getting a glimpse of some seasonal retaliation. New England’s winter storm Stella is currently blowing in at full-force, and the air outside is so blustery with snow that I can barely see twenty feet into the distance. Now, I’m not complaining. The snow is beautiful, and it’s a great excuse to do absolutely nothing. Since nobody is traveling anywhere today, I’ve been perfectly content to curl up by the fire and catch up on my reading, internship applications, and, of course, some Grey’s.
Thankfully I went grocery shopping yesterday and prepared for an apocalypse, so I conveniently had all of the ingredients to make a warm – yet refreshing – comfort food to snack on.
These oven-baked black bean taquitos are warm on the inside and crunchy on the outside, and go perfectly with the chilled crunch of the cilantro, lime, and cabbage slaw. On top of that, they can be made to be completely meat and dairy free! This recipe is highly adaptable, so if you’d prefer to use regular cheese, just substitute it in. I also chose to use flour tortillas, but you could easily use corn tortillas and alter the baking time accordingly, since the rolls would be slightly smaller.
I also sliced the rolls in half so that they would bake more thoroughly. If you use larger/smaller tortillas, make sure to remain conscious of how this will alter the baking time and result. Larger taquitos with more filling will mean a softer result, whereas smaller tortillas will make for crispier shells.
Finally, this recipe makes for great leftovers. Save the bean filling in a container and use it to make a fresh batch later, or make up a bunch of the little rolls and store them in the fridge or freezer until you want them, then just pop them in the oven to crisp them back up. I personally think they would also make a great breakfast food, since they are smaller and more manageable than breakfast burritos, and pack a big amount of protein! As someone who’s often on-the-go and eats breakfast in a wide variety of odd situations (in the car, on my way to class, on my bike…?), convenient, self-containing breakfasts are always a good thing!
Vegan Black Bean Taquitos with Fresh Cilantro Slaw
Makes 8-10 full-sized taquitos, or 16-20 sliced in half.
For the taquitos:
1 can of black beans
1 package of medium-sized flour tortillas
1 cup yellow onion, chopped
1/4 cup salsa (any brand will do, I used Amy’s Black Bean and Corn Salsa)
1 tsp chili powder
1/2 tsp cumin
1 tsp salt
ground pepper, to taste
Optional: 1 package of shredded vegan cheese (sub. regular cheese if you prefer, I used Daiya‘s Pepper Jack flavor)
For the slaw:
1 small green cabbage
1 cup cilantro, chopped
juice of 2 limes
1 tsp salt
ground pepper to taste
Pico de gallo
Roasted corn, peppers, or sweet potatoes
- Preheat oven to 350° F. Lightly grease a baking sheet with vegetable oil.
- Using a sharp knife or food processor, shred the cabbage into small strips. Place in medium-sized bowl.
- Sprinkle cabbage with salt and toss to combine. Add chopped cilantro and lime juice. Toss thoroughly, and place bowl in fridge to chill.
- In a food processor or blender, combine the drained can of black beans, chopped onion, salsa, chili powder, cumin, salt, and pepper. Pulse until combined.
- Using a spatula, spread each tortilla with a thin layer of the bean mixture. Top with shredded cheese, and any additional desired toppings. Starting at one end, fold the tortilla in and then roll as tightly as possible without forcing the filling out. The result should be a clearly-defined spiral roll.
- Place each roll on the greased baking sheet. Brush the tops of the rolls lightly with oil, and sprinkle with salt.
- Bake until crispy on the ends and lightly browned, approximately 5-7 minutes.
- Serve warm with slaw and salsa.Serves 4-6 people.