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Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari
For a satisfying, spicy crunch, try these pinto bean taquitos with some plant-based sour cream, hot sauce and chopped cilantro on top.
1/4 cup + 1 tbsp canola oil, divided
1 red onion, diced
1 medium red pepper, diced
1 small jalapeño, seeds removed, minced
5 garlic cloves, minced, divided
1 540-mL can pinto beans, drained and rinsed
2 tbsp Tex-Mex seasoning, such as Club House
1 lime, zested and juiced, divided
1/2 tsp salt, divided
1/4 tsp black pepper
2 avocados, diced
12 8-in. corn tortillas
Plant-based sour cream, (optional)
Hot sauce, (optional)
Chopped cilantro, (optional)
Heat a large frying pan over medium. Add 1 tbsp oil, then onion. Cook, stirring often, until softened, about 4 min. Add red pepper, jalapeno and 4 minced garlic cloves. Cook, stirring often, for 2 min.
Add beans and seasoning. Cook, stirring, for 3 min. Stir in half of the lime zest and juice, 1/4 tsp salt and pepper. Remove from heat. Mash beans lightly with a fork. Set aside and let cool slightly.
Combine avocados with remaining minced garlic, lime zest and juice, and 1/4 tsp salt. Set aside.
Scoop 1/4 cup bean filling onto centre of each tortilla. Evenly spread into a line. Roll up, then secure with toothpicks.
Wipe pan clean, then return to stovetop over medium-high. Add remaining 1/4 cup oil. When oil is hot, add taquitos, seam-side down. (You may need to do this in batches.) Fry until golden-brown and crispy, 1 to 2 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining taquitos.
Top warm taquitos with guacamole, sour cream, hot sauce and cilantro.
Calories 700, Protein 18g, Carbohydrates 89g, Fat 36g, Fibre 17g, Sodium 910mg.