RECIPE: Black Bean Taquitos with Cilantro Lime Dressing 

For meatless Monday today or any night you fancy, try these homemade Taquitos to fill you and the family up with goodness and tastiness! Talk about a dose of fiber! Gluten and dairy free but YUMM-I.E.!

14 corn tortillas

2 cans organic black beans, drained and rinsed

3/4 tsp each of chili powder, cumin, and salt

1 clove garlic, minced

Pinch of red pepper flakes

1/2 red onion, diced

1/2 cup water

1 tsp oil
Heat oil in sauce pan and when it begins to shimmer, add the onion and sauté 3 mins. Add spices and garlic and cook 30 more seconds. Add beans and water and simmer 20 mins till very soft. Take your potato masher and mash them up till they’re half mashed and half chunky still. Set aside. 

Take each tortilla and lightly fry 15 seconds per side in a skillet with a small amount t of oil in it, this will keep your corn tortillas from cracking when you roll them. 

Place about 2 tablespoons of beans in each tortillas, and if you want to. E bad add a little cheese on top. Roll up tortilla and set aside. After each Taquitos is rolled up, heat about 1/2 and inch of oil in your skillet and lightly fry each Taquitos till golden brown. Top with cilantro lime dressing (recipe below). Any topping of choice is fine too 😋
Cilantro lime dressing:

In your food processor combine the following:

1 cup packed cilantro leaves

1 clove garlic

1 cup mayonnaise 

1/3 cup coconut milk

2 tsp lime juice

1/2 tsp salt

1/2 tsp cumin

Pinch of black pepper

Process about 30 seconds and pour over your entree of choice. Also great on fish tacos or makes a great dip! 


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