Vegetarian bean and cheese taquitos
These tasty bean and cheese taquitos are vegetarian, gluten free, and egg free.
Servings: 10 taquitos
Ingredients
- 10 corn tortillas
- 1 cup Monterey jack cheese
Vegetarian refried beans
- 1 can pinto beans (drain the liquid)
- 1 cup gluten free vegetable broth
- 1/3 cup heavy cream
- 1/2 onion
- 1 jalapeno
- 1 roma tomato
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp hot sauce
- 1/2 tsp lime juice
- 1 tsp vegetable oil
Instructions
Vegetarian refried beans
- Chop the tomato, garlic, jalapeno, and onion.
- Warm the vegetable oil in a pot over medium heat and cook the onions for 10 minutes. After 10 minutes add the garlic and tomato to the pot. Cook the garlic and tomato for 5 minutes.
- Add all of the refried bean ingredients other than the heavy cream to the pot and simmer for 20 minutes or until most of the liquid has evaporated.
- Add the heavy cream to the refried beans and mash the beans with a fork.
Bean and cheese taquitos
- Preheat your oven to 400 degrees.
- Wrap your stack of corn tortillas in a wet paper towel and microwave them for 30-45 seconds.
- Lay a line of beans and cheese out about one third of the way into a tortilla. Roll up the tortilla starting with the edge that is closest to the filling. When the taquito is fully rolled, place it on a baking sheet lined with parchment paper. Make sure to put the outer edge of the tortilla on the bottom. This will prevent the taquito from unrolling.
- Bake the taquitos for 15-20 minutes or until they start to brown.