Black Bean Taquitos & Mango Salsa
Picture this: You’re walking barefoot along the beach at sunset, the ocean breeze is grazing your face and carrying the smell of food from a nearby restaurant. Your mouth waters as you think you can almost taste the fresh guacamole, the savoury tacos, and the sweet cinnamon churros.
Are you craving delicious Mexican food yet? If so, this recipe won’t disappoint. Taquitos are traditionally a deep-fried rolled tortilla filled with beef, chicken or cheese. Naturally Nu’s version is baked instead of deep fried, and it features black beans in place of meat. But don’t worry: the flavour is still there! To help make this a quick weeknight meal I suggest that you make the mango salsa the night before or purchase a ready-made version ahead of time.
The dietitian in me also wants to point out how to up your fibre game! Cooked black beans have 11 grams of fibre per ¾ cup. If you’re trying to reach 25 to 35 grams of daily fibre these taquitos can help you get there.
Black Bean Taquitos with Mango Salsa
Author: Jen - A Naturally Nu Foodie recipe
Prep Time: 20 to 25 minutes
Cook Time: 25 minutes
Total Time 45 to 50 minutes (Can be prepped and cooked in 35 minutes if you purchase the mango salsa).
Number of Servings: 4 to 5 (or 10 taquitos)
2 large mangoes, diced
1 cup (250 mL) strawberries, diced (optional)
1 red bell pepper, diced
2 shallot, diced
¼ cup (60 mL) cilantro, chopped
1 jalapeno, seeded and diced
3 tbsp (45 mL) lime juice
¼ tsp 1 (mL) salt
1 tbsp (15 mL) avocado oil + more for brushing the taquitos
2 shallots, minced
1 to 2 cloves garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) black pepper
1, 15 oz (425 g) can black beans, drained and rinsed
1, 4 oz (113 g) chopped mild green chilies, drained
1 tsp (5 mL) cumin
½ tsp (2 mL) chili powder
1 cup (250mL) shredded mozzarella cheese (optional)
10 gluten-free corn tortillas
Combine all ingredients in a large bowl. (If possible, let sit overnight to combine flavours).
Preheat oven to 425 degrees F. Grease shallow 9 inch by 13 inch casserole dish.
Pour avocado oil into frying pan. Over medium heat, saute shallots in oil until translucent, about 4 minutes.
Add garlic, salt and pepper to frying pan and saute for 1 minute.
Add black beans, green chilies, cumin and chili powder to frying pan. Press on the black beans with a masher until the filling becomes thicker.
Add ½ cup (125 mL) mango salsa to frying pan. Cook for 2 minutes, remove from heat and set aside.
Over medium heat, warm each side of the corn tortilla for 20 seconds until pliable. Fill with bean mixture, sprinkle with cheese (if using), roll and place on baking sheet, seam-side down. Repeat until all 10 corn tortillas are filled.
Brush taquitos lightly with avocado oil and bake for 15 minutes until taquitos crispy and golden brown.
Serve hot with leftover mango salsa.
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