Ingredients
Scale
- 1 (14.5 ounce) can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup vegetable oil for frying
Instructions
- Step 1: In a large bowl, mash the black beans slightly with a fork. Add the cooked quinoa, corn, red onion, cilantro, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
- Step 2: Warm the corn tortillas slightly; either in a microwave for 15-20 seconds or in a dry skillet over medium heat for a few seconds per side, to make them more pliable.
- Step 3: Spoon about 1/4 cup of the bean mixture onto the center of each tortilla. Fold in the sides of the tortilla, then roll it up tightly.
- Step 4: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the taquitos in the skillet, seam-side down. Fry in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per side).
- Step 5: Remove the taquitos from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Step 6: Serve immediately with your favorite dipping sauce, such as salsa, guacamole, or vegan sour cream.
Notes
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- For perfectly crispy reheating, air fry them at 400°F for 5-7 minutes, or until heated through and golden.
- Serve these vibrant taquitos with a zesty mango salsa for a sweet and savory explosion of flavor.
- To prevent sticking, ensure your tortillas are pliable but not overly soft before filling; a slightly dry tortilla will hold its shape better during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American