Incorporating both the zest and juice of oranges in this recipe adds a vibrant touch that takes the ordinary black bean to extraordinary heights. Pair it with cooked brown rice or quinoa alongside a fresh salad. These taquitos are equally ideal for indulgent snacking moments.
Course Snack
Cuisine Mexican
Keyword Mexican Food, Vegan Food
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 15Taquitos
Calories 419kcal
Ingredients
1large oniondiced small
3clovesgarlicminced
2teaspoonscumin seedstoasted and ground
2teaspoonschile powder
2orangeszest and juice it first
4cupsof black beansdrained and rinsed
Sea salt
15corn tortillas
1cupSpiked Sour Cream
1jar salsa
Instructions
Sauté the onions in a saucepan over medium heat for 6-8 minutes. Add water 2 tablespoons at a time, to keep them from sticking. Add the garlic and cook for another minute.
Add the cumin, chile powder, orange zest and juice, and black beans.
Pinch of salt to taste, and purée the mixture in a food processor until smooth but still a little chunky.
Place the tortillas, a few at a time, in a nonstick skillet over medium-low heat. Heat until softened, 4-5 minutes. Stack the warmed tortillas and wrap them in a piece of foil.
Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up the tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large nonstick skillet and heat over medium-low heat for 3 to 4 minutes.
Serve with the Spiked Sour Cream and salsa. Enjoy!