Homemade, oven-baked, oil-free refried bean taquitos! Topped with fresh pico de gallo and cashew lime crema for an easy and delicious meal.

Refried Bean Taquitos [Vegan]

Serves

20

Cooking Time

20

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Ingredients

For the Refried Beans:

  • 1 small onion finely diced (about 1 cup)
  • 1 jalapeno (diced)
  • 3 garlic cloves (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cans (15 ounces) pinto beans
  • 3/4–1 cup vegetable broth (plus more if the beans get too dry)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 lime (juiced)

For the Taquitos

  • 20 (6 inch) corn tortillas
  • Shredded lettuce
  • Pico de Gallo (or diced tomatoes)
  • Salsa
  • Cashew lime crema
  • Guacamole
  • Sliced avocado
 
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Preparation

For the Refried Beans:

  1. Sauté the onion and jalapeño in a preheated dry non-stick skillet for oil-free cooking, or sauté in oil.
  2. When the onion becomes translucent add the garlic, cumin, and oregano. Sauté for about a 1 minute on medium-low. Add a tablespoon of broth if the ingredients start to stick.
  3. Add the pinto beans, vegetable broth, salt, and pepper. Start with ¾ cup of vegetable broth, you can always add more if the beans get too dry.
  4. Cover and simmer for about 10-15 minutes for flavors to blend.
  5. There should be some liquid left, mash some of the beans into the liquid with a potato masher or the back of a fork, keeping some whole for texture.
  6. If the beans get dry after mashing add more vegetable broth to reach your desired consistency.
  7. Stir in the fresh lime juice.

For the Taquitos:

  1. Preheat oven to 400° F
  2. Warm-up tortillas two at a time put them in the microwave for 20-30 seconds between two damp paper towels on a microwave-safe plate.
  3. Spread out about 2 tablespoons of refried bean mixture on a warm tortilla, leaving room around the edges, then roll-up.
  4. Place them seam side down on baking tray 1 inch apart.
  5. Bake for 18-20 minutes or until lightly browned and crispy.
  6. Serve warm with toppings.
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