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Black Bean Taquitos

What you need: 

12 corn tortillas
1 cup refried black beans (can substitute pinto or other beans)
1 1/2 cups light flavored olive oil
salsa
vegan guacamole
vegan sour cream for dipping (optional)

What you do: 

Heat olive oil in a pan at low or med-low heat for 2 minutes or until hot. It is important not to burn olive oil. Keep the heat low enough that it doesn’t smoke.
Microwave 3 tortillas for 45 seconds.
Scoop 1 – 1 ½ tablespoon of beans on each tortilla (one at a time) and roll into a thin taquito (about a ½ inch diameter).
Fry, 3 at a time, with tongs for about 4 minutes, turning every minute.
Place on plate lined with paper towel to drain excess grease.
While frying, microwave 3 more tortillas and repeat.
Serve plain or with a dipping sauce.
This dish is wonderful for making large quantities and storing in the freezer. I prefer reheating the taquitos in the toaster oven (rather than microwave), which gives them a nice crispy texture.
Variations:
Cover the taquitos in enchilada sauce and vegan cheese. Bake at 350 F for 20 minutes to make yummy bean enchiladas.
Mess around with different fillings. Try tofu, bean, and/or vegetable (like mushroom) mixtures.

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

These were so good! Like many people who commented, I just brushed the tortillas with a little oil, warmed them up, added the refried beans (plus sprinkled a little cheese), rolled them up pretty tight and lay them all next to each other on a cookie sheet. I baked them at around 450 for maybe 15-20 minutes, I think the edges got brown too quickly so next time I will bake them longer at 425. They were still overall crunchy and amazing though! I am still in awe at how simple yet delicious this recipe is. I will certainly make this many more times for myself and others. My husband and friend loved them as well (both meat eaters).

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I love making these for parties because they're easy to eat and on the filling side. I bake them after brushing them generously with olive oil and they get pretty crispy and good. I use wooden skewers or toothpicks to hold them together on the baking sheet. I baked them a couple days before my party and froze them (wrapped in foil on the baking sheet), then baked them for 20 minutes or so before serving.

I play around with the filling and add cooked onion, bell pepper, taco seasoning, etc. Flexible and easy!

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This recipe was hard to make and the outcome was... okay tasting.

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I just put a couple tbs or so in the pan..heated it..and softened them for a few seconds on both sides. Not much oil at all..then bake.

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What proportion of oil to water did you use? I'd like to make these as well, but a cup and a half of oil (even spread over 12 tortillas) was a little disquieting.  :P

Yes, which is why I wanted to cut down on it. I did about half water/half oil I think. I didn't measure. The oil, even though it was mixed with water was still oily enough to do the job, but the water made it stretch a lot farther so I wasn't eating so much oil. It worked for me great!

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What proportion of oil to water did you use? I'd like to make these as well, but a cup and a half of oil (even spread over 12 tortillas) was a little disquieting.  :P

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What a simple idea that I never thought of! Much healthier and cheaper than the frozen taquitos! I warmed my tortillas thoroughly, dipped in a oil/water mixture because I was cautious of using so much oil, rolled them up with some canned organic vegetarian refried beans, and baked for 30 minutes at 400 degrees. SO good!

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yeah when i heated the tortillas in oil i actually did it until they were just barely crispy on the edges and then i stacked all of the tortillas on a plate until they were all finished.. stacking them helped to soften them a little more and made the crispiness go away so they were more roll-able..

also i would say about 5 out of my twelve cracked a little on the sides, but thats ok cuz they still taste delicious ;)

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Yeah, make sure they are soft enough (in the oil), too. That should help.

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I think the key is not filling them too much. I think you might have had too much filling/wetness? You probably need something sticky (like beans) to hold the ends together. Try again!

Thanks for the response Allychristine! I filled them with 1.5 T and the mixture was mostly beans and they still broke right as I was rolling them. I don't know maybe I just didn't warm them well enough. I'm going to try again, I'll try your baking method and see if I like that better than the frying.

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