How do I prevent the tortillas from getting soggy?

The recipe instructs to pre-toast the tortillas in the oven for a minute while the carrots are roasting. This crucial step helps them stay crisp when filled with the black beans.

Can I make these taquitos gluten-free?

Yes, the recipe specifically mentions using white corn tortillas or gluten-free tortillas if necessary, making this dish easily adaptable for a gluten-free diet.

What's the best way to prepare the black bean filling?

The recipe calls for smashing the black beans directly onto the pre-toasted tortillas, which helps them adhere and creates a hearty base for the roasted carrots.

What toppings are recommended for these taquitos?

The recipe suggests topping them with a drizzle of smashed avocado, cashew cream, Sriracha, jalapeno slices, and fresh cilantro for a burst of flavor and texture.

Can I prepare any part of this recipe ahead of time?

You can chop and season the carrots for roasting ahead of time. The cashew cream can also be prepared in advance if you're using a homemade version.

8 years ago

Hearty Black Bean and Roasted Carrot Taquitos
[Vegan, Gluten-Free]

AM By: Annie McGee

Author Bio

Gluten-free, vegan food served with lots of love. Annie lives in central Ohio and blogs... Read More

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Crispy taquitos with black beans and roasted carrots, topped with cashew cream, Sriracha, cilantro, and jalapenos.

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Hearty Black Bean and Roasted Carrot Taquitos [Vegan, Gluten-Free]

Dairy Free

Vegan

There is a myth that eating well is a costly endeavor but these taquitos will put this rumor to bed once and for all – they are delicious and very affordable. This delightful finger food is packed with roasted carrots, hearty black beans, and then wrapped in a crispy corn... Read More

Ingredients You Need for Hearty Black Bean and Roasted Carrot Taquitos [Vegan, Gluten-Free]

1 pound carrots
1 15-ounce can black beans
12 white corn tortillas or gluten-free tortillas, if necessary
1 lemon, juiced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Coconut oil
Salt
1 heaping teaspoon crushed red pepper
1/2 heaping teaspoon grated garlic
Cashew cream
Avocado
Cilantro
Jalapeños
Sriracha

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How to Prepare Hearty Black Bean and Roasted Carrot Taquitos [Vegan, Gluten-Free]

Throw some toothpicks in water to soak them. Preheat the oven to 400°F. Chop the carrots into sticks.
Toss the carrots sticks in the lemon juice, chili powder, turmeric, and a pinch or two of salt. Roast the carrots for 10 minutes.
While the carrots are roasting, combine the red pepper, garlic, and more salt. Rub the coconut oil on both sides of the tortillas.
In the last minute of the carrot roasting, throw the tortillas in oven to pre-toast them. This will prevent them from getting soggy from the black beans. Remove the tortillas when you remove the carrots.
Smash the black beans onto the tortillas, and divide the carrots amongst them. Roll up the tortillas and secure them with the toothpicks. Return everything to the oven for 10 more minutes.
Top them with a drizzle of smashed avocado, cashew cream, Sriracha, jalapeño slices, and cilantro.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.