Vegan Black Bean Taquitos With Fresh Mango Salsa
This simple vegan taquitos recipe is a healthy weeknight dinner option for the whole family. It's packed with fiber-filled beans, sauteed red onion, and then topped with a flavorful mango and tomato salsa. You can make this healthy taco night recipe within 45 minutes.
Servings: 8 taquitos
Equipment
- 1 8x11 casserole dish
- 1 frying pan *for the bean mixture
- 1 potato masher
- 1 medium bowl *for the mango salsa
Ingredients
For the black bean mixture:
- 2 tablespoons avocado oil
- 2 (15.5oz) cans of black beans, rinsed and drained
- ½ cup diced red onion (about 1/2 a small onion)
- 8 corn tortillas
- 1 tablespoon nutritional yeast
- 1 jar of your favorite mild salsa
- 1 teaspoon of each: chili powder, cumin, garlic powder, and salt
- avocado oil cooking spray *for the casserole dish
For the fresh mango salsa:
- 1 large and ripe mango, peeled and diced
- 1 large tomato, diced
- ¼ cup diced red onion
- 1 jalapeno, deseeded and minced
- Juice from 1 lime
- Salt and pepper to taste
Instructions
- Heat a frying pan over medium heat. Drizzle 1 tablespoon of avocado oil into the pan. Once the oil is slightly hot, add in the diced red onion and cook them for roughly 3-4 minutes, stirring every minute. You want the onions to cook slowly, so adjust the heat if they are burning. Next, add the rinsed black beans and seasonings and continue cooking for another 1-2 minutes or so. Stir every minute. At the 2-minute mark, use a potato masher to mash the black bean mixture until it has a pasty and chunky texture. Leave some black beans whole. Last, add the nutritional yeast, give it a good stir, and cook for 2 more minutes. Set the mixture aside.
- Preheat the oven to 450 degrees Fahrenheit. Grease an 8x11 casserole dish with cooking spray or avocado oil. Place one heaping spoonful of salsa onto the bottom of the dish and spread it out evenly with the back of a spoon. *You can skip the salsa at the bottom if you would like your taquitos to get crispier on the bottom.
- Only use warmed tortillas. Place 8 corn tortillas on a microwavable plate. Lay a damp paper towel over the tortillas. Heat the tortillas in the microwave for 30 seconds. This will keep the tortillas from breaking. Make sure to keep the wet paper towel over the heated tortillas while you prepare each tortillas. *You can also heat them individually on a frying pan. Place them on a hot pan for 15 seconds on each side or until warmed through.
- Grab one warmed tortilla and set it in the palm of your non-dominant hand. Grab about 1/4 cup of the bean mixture with a spoon and spread it in the center of the tortilla from one side to the other. Gently and tightly roll up the tortilla. Place it into the casserole dish, seam side down. Complete this step with all 8 tortillas, lining them up next to each other until the dish is completely full.
- Bake uncovered for 15 minutes.
- Make the mango salsa while the taquitos are in the oven. Chop all of your ingredients and place everything into a small to medium bowl. Give it all a good toss. Place the salsa in the fridge to chill until you are ready to eat.
- Remove the casserole dish from the oven. Pour about 1/2 cup to 1 cup of the salsa over the top of the taquitos. Roughly spread it over all of the rolled tortillas with the back of a spoon. Place the uncovered dish back into the oven for another 10 minutes to allow the salsa to warm up.
- Remove the taquitos from the oven and allow them to cool for about 5 minutes. Scoop the fresh mango salsa over the top of the taquitos once you are ready to eat them. Enjoy
Notes
These black bean taquitos can last in the fridge for up to two days as leftovers. Simply transfer them to an airtight container and store them in the fridge. I do recommend leaving the salsa in a separate bowl in the fridge.
Please note that these taquitos will soften up as leftovers. They will lose their crunch.
In general, these taquitos are softer than typical taquitos because of the way they are cooked, side-by-side, in a casserole dish, with salsa baked over top.
To reheat, place the taquitos on a microwave-safe plate, place a wet paper towel over the top of the entire plate, and microwave until heated through.
If you enjoy a spicy kick, feel free to add some of the jalapeno seeds to the salsa.
It is important to heat up the tortillas before rolling them. They will crack if not.
You can definitely use flour tortillas. I just prefer the taste of corn. Also, if you use flour, which tend to be larger tortillas, you may only end up with 6 rolled taquitos.
Double this recipe to make 16 taquitos to feed a larger group.