Baked vegetarian taquitos packed with refried pinto beans spiced with a touch of chipotle pepper wrapped in a corn tortillas. Serve these drizzled with crema, queso fresco, and pickled red onions. The perfect crowd-pleasing treat.
Made with quick homemade refried pinto bean filling, this is the perfect blend of healthy and comforting food that’s full of fiber rolled into a taco. Does it get any better? Yes because they are vegetarian so you can feel a bit better about what you’re eating and they are accompanied with fresh greens which is another plus and served with a side of salsa verde. These little guys are perfect for snacking, game day eats and they would make a great kid friendly meal option.
This time of year is a little bitter sweet for us because we’re so excited to watch the Superbowl but really it means football season is coming to an end which means no more watching football 3 days a week. UGH noooooo!! Does anyone else feel the same way?
Well that’s one reason for us to eat these. We’re in need of some comfort food to mask our emotions but really these are meant for enjoying during the game with friends. They make a great finger food option especially if you’ve got an upcoming party whether you’re hosting or need to bring something where the food is buffet-style these will fit in perfectly.
There’s nothing to these. It’s easy and straight forward. The filling is all made in one pan and only takes 15 minutes. The next step is we quickly shallow fry the rolled taquitos in the same pan on both sides for a quick minute just to crisp them up a bit and finish them off in the oven. We went for authentic Mexican toppings with the crema, queso fresco which is a type of Mexican cheese and added some green for colour.
We hope you enjoy these! If you make this recipe be sure to tag us @thecommunalfeast and #thecommunalfeast. For more Superbowl entertainment food check out our beyond meat sausage rolls.
1. Preheat oven to 425 degrees.
2. In a large pan heat olive oil on medium heat. Cook beans and onions together until the onions become translucent and beans start to become soft. Add in the garlic and chipotle pepper and mix well. Season with spices, and lime juice. Once the beans are cooked through about 15 minutes, mash the mixture using a potato masher into you’re desired consistency. We like to mash about 80 % and leave the rest with small chunks of beans. Remove from the heat and set aside.
3. Place a heaping tablespoon of the filling just to the side of the cener of each tortilla and roll up tightly keeping the ends open. In the same pan, heat a thin layer of oil in a skillet over medium heat. Shallow fry the tortillas with the seam side down about 30 seconds per side. Place the tortillas seam side down on a baking sheet. Repeat until all the tortillas are fried.
5. Bake taquitos in preheated oven for 10 - 15 minutes or until tortillas are crisp. Remove from oven, top with crema, queso fresco, pickled red onions and serve them with a handful of arugula, avocado and salsa verde on the side.