INGREDIENTS:
- 1 small onion, halved
- 6 green onions, chopped
- 4 garlic cloves
- 1⁄2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked Black Beans
- 1 jalapeño chile pepper, seeded and diced (use half a jalapeño for mild)
- 1 cup thawed frozen corn
- 1⁄2 cup diced red bell pepper (1⁄2 pepper)
- 3 teaspoons vegetable oil + 1⁄2 cup for frying
- 11⁄2 cups The Nacho Cheese (recipe to follow) *or you can use store-bought eg
- 20 (6-inch) corn tortillas
- In a food processor add onion, green onions, garlic, cumin and chili powder until finely minced. Add the beans, jalapeño, corn, and bell pepper until finely chopped.
- Cook the mixture in a pan for 3-4 minutes until soft and fragrant. Pour it into a large bowl and combine with the “nacho cheese” (recipe below)
- Start warming up the tortillas in the pan with a little oil, flipping once or twice. As you remove them from the pan start rolling them up - Place about 2 tablespoons of filling on 1/3 of a tortilla and shape into a log, rolling tightly and tucking one end under. Put away the filled tortillas seam side down.
- Once the tortillas are warmed up and rolled, put 1/2 cup oil in the pan and Place the taquitos seam side down in the hot frying oil. They should sizzle immediately or else the oil isn't hot enough. Fry in batches for 3 to 4 minutes, flipping the taquitos halfway through. Lower the heat if necessary. Remove the fried taquitos to paper towels to absorb excess oil.
- 1 cup peeled, cubed white potato (1 small potato)
- 1⁄2 cup peeled, diced carrot (1 carrot)
- 1⁄4 cup vegetable oil
- 1⁄4 cup nondairy milk or water
- 1 tablespoon nutritional yeast
- 11⁄2 teaspoons arrowroot flour
- 1 teaspoon garlic powder
- 1teaspoon onion powder
- 1⁄2 teaspoon sea salt
- 2 teaspoons freshly lemon juice
- 6 pickled jalapeño slices + 3 tablespoons brine
- 1 tablespoon tomato paste
Boil potato and carrot until fork tender (6-8 min). Drain and blend in high powered blender. Add the rest of the ingredients and blend until smooth.
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