Healthy Black Bean Taquitos with Dairy-Free Queso Dip
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The ultimate treat! Elizabeth takes a typically unhealthy dish and shows you how to easily make healthy taquitos at home. You'll also learn the secret to making her whole food-based "queso" dip. These baked treats are gluten-free, dairy-free, and vegan, and packed full of protein, fiber and other plant nutrients. This will be a new family favorite!
Makes: 10 taquitos
POBLANO BLACK BEANS
Ingredients
(use organic ingredients where possible)
- Sprouted corn tortillas (organic)
- 1 x 14 oz can black beans, drained & rinsed
- 2 tbsp macadamia nut oil, divided
- ½ red onion, diced
- 1 whole poblano pepper, diced
- 1-2 cloves garlic, grated, minced or pressed
- 2 tsp ground cumin
- 1 tsp medium chili powder
- ½ tsp mexican oregano
- ½ cup cilantro
- Fine sea salt
- Freshly ground black pepper
- 1 cup purified water
Directions
- Preheat oven to 400 °F (204 °C).
- To make your Poblano black beans, heat 1 tablespoon of macadamia nut oil over medium heat.
- Sauté red onion and poblano pepper, reduce the heat to medium-low and add the garlic; sauté for another 2 minutes.
- Season with a good pinch of sea salt and freshly ground black pepper.
- Add the cumin, chili powder, and Mexican oregano.
- Turn the heat up to medium-high and add black beans and water, then let simmer for 15 minutes.
- Remove from heat and stir in ½ cup cilantro. Partially mash with a potato masher or fork.
- To make your taquitos, brush each corn tortilla lightly with macadamia nut oil and heat in a cast iron skillet.
- Fill each tortilla with approximately 1-2 tablespoons of the Poblano Black Bean mixture.
- Roll each taquito and place them seam-side down in a baking dish or sheet pan lined with parchment paper.
- Bake for 15 to 20 minutes, or until lightly golden brown and crispy.
GUACAMOLE
Ingredients
(use organic ingredients where possible)
- 1 garlic clove
- 2 tbsp chopped red onion
- ½ lime, juiced
- 2 avocados
Directions
- Mash up the garlic clove, add the chopped red onion and lime.
- Cut avocados in half, scoop them out and add to the mixture.
VEGAN QUESO DIP
- Just mix ½ cup of Elizabeth's vegan cheese sauce from The Best Ever Vegan Mac & Cheese recipe with ½ cup organic salsa.
- Top your taquitos with guacamole and queso dip.
- Serve immediately or refrigerate up to three days.
Con la participación de:
Elizabeth Rider
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