Healthy Black Bean Taquitos with Dairy-Free Queso Dip

Elizabeth Eats

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

1. Preheat oven to 400 °F (204 °C).
2. To make your Poblano black beans, heat 1 tablespoon of macadamia nut oil over medium heat.
3. Sauté red onion and poblano pepper, reduce the heat to medium-low and add the garlic; sauté for another 2 minutes.
4. Season with a good pinch of sea salt and freshly ground black pepper.
5. Add the cumin, chili powder, and Mexican oregano.
6. Turn the heat up to medium-high and add black beans and water, then let simmer for 15 minutes.
7. Remove from heat and stir in ½ cup cilantro. Partially mash with a potato masher or fork.
8. To make your taquitos, brush each corn tortilla lightly with macadamia nut oil and heat in a cast iron skillet.
9. Fill each tortilla with approximately 1-2 tablespoons of the Poblano Black Bean mixture.
10. Roll each taquito and place them seam-side down in a baking dish or sheet pan lined with parchment paper.
11. 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

1. Mash up the garlic clove, add the chopped red onion and lime.
2. Cut avocados in half, scoop them out and add to the mixture.

VEGAN QUESO DIP

1. Just mix ½ cup of Elizabeth's vegan cheese sauce from The Best Ever Vegan Mac & Cheese recipe with ½ cup organic salsa.
2. Top your taquitos with guacamole and queso dip.
3. Serve immediately or refrigerate up to three days.