Friday, May 25, 2012

Oven Baked Bean and Cheese Taquitos- Vegan, Wheat, and Soy Free

  This is such a simple recipe that I debated for a long time if I should even post it. It's sort of like posting a recipe for cereal. But these were so tasty and I did learn one little trick (adding oil to the tops so they don't crack right open) so I decided to post it anyway.
  Also, at Central Market they have an enormous bulk foods section (I mean bulk like you scoop it from bins into bags, not bulk like Costco size stuff), including instant soup mixes, a lot of which, like the corn chowder and split pea, are free of dairy, wheat, rice, soy, etc. etc. Last time we were there we found "Instant Refried Beans" which sounded weird but was Jack-friendly so we bought them. OMG they were amazing! But you can make your own 'refried' beans, I'll include my recipe, or buy pre-made vegan refried beans.
  These were crispy enough for my 17 month old and 3 year old to eat without them falling apart, so that was a total plus.
  Anyway, here goes!

Vegan Baked Bean and Cheese Taquitos

We served ours with chipotle lime sunflower sour cream. Mmm!
12 small corn tortillas
1 cup (or so) vegan refried beans*
1/2 cup Daiya Pepper Jack or Cheddar cheese shreds
1 Tbl olive oil

Preheat oven to 400.
Wet a paper towel and squeeze out most of the water. Wrap 2-3 tortillas at a time in the damp paper towel and microwave for 15-20 seconds. On a flat surface, plop about a tablespoon of beans onto one half of a warmed tortilla and minimally spread it. You don't want it to go all the way to the edges but you also don't want a big ball of beans. Sprinkle with a big pinch of cheese shreds and roll the tortilla up, starting with the bean side. Lay the taquito on a cookie sheet with the free edge down. Repeat with remaining tortillas.
Lightly brush the tops with olive oil.
Bake for 15-20 minutes, until the tops begin to turn golden brown.
Roll them over so now the free edge is up (though it shouldn't try to unroll anymore) and brush again with olive oil. Return to oven for another 8-10 minutes or so.

*"Refried" Black Beans
1 can black beans, drained
1 can garbonzo beans, drained
1 Tbl Earth Balance Soy Free buttery Spread
1 tsp ground cummin
1 tsp chili powder
1/8 tsp salt

In a medium saucepan, heat beans. Remove from heat. Add butter and seasonings and stir well. Using a potato masher, mash to desired consistency. I prefer some larger pieces of beans in mine so I don't use a food processor, but you could use one if you like smooth beans.

No comments:

Post a Comment