These black bean taquitos, while vegetarian or even vegan (the latter assumes you’ll use lard-free tortillas), are the kind of entree that should appeal even to those who don’t normally follow a plant-based diet.
Not only are the ingredients used in these taquitos nutritious, but the cooking method also keeps them light.
Preheat the oven to 350 F.
Add 1 tablespoon oil to a large skillet over medium heat. Fry the onions until translucent.
Add the bell peppers to the pan and cook for about 3 minutes until softened.
Stir in the garlic, jalapeno, salt, black pepper, and cumin and continue to stir and cook for a minute or so until fragrant.
Add the beans, lime juice, and cilantro and cook, stirring, for 3-4 more minutes.
Turn off the heat and roughly mash the bean mixture using a potato masher.
Put 2-3 tablespoons of the mashed bean mixture into each tortilla, and roll them up tightly.
Place the taquitos seam side down on a sheet tray and brush with the remaining oil. Bake on the middle oven rack for 15 minutes or until golden brown.
Serve right away with salsa, sour cream, or guacamole, if desired.
