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Vegan bean taquitos with avocado mash and tomato salsa

Servings
4

Fancy a bit of comfort food? These oven-baked taquitos with creamy avocado mash and fresh tomato salsa are just the ticket! The wraps are rolled up and filled with a tasty mix of beans and sweetcorn, giving you that perfect combo of soft, hearty filling and a crisp, golden tortilla. Served alongside zingy tomato salsa and smooth avocado mash, they’re a real treat.

They might look impressive, but taquitos are surprisingly easy to make – the oven does most of the hard work. The filling, salsa and avocado mash come together in no time, so you’ll soon be curled up on the sofa, catching up on your favourite series with a plate of this Mexican-inspired goodness.

Go on, give them a try – you’ll love it!

lets get
cooking

Ingredients
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp oregano
  • ½ tsp chilli powder
  • 140g (1 small tin) of tomato purée
  • 400g (1 tin) of black beans
  • 2 tomatoes
  • ½ red onion
  • 1 sprig of coriander or flat-leaf parsley
  • 2 tbsp lime juice
  • 1 avocado
  • 150g sweetcorn
  • 100g grated vegan cheese
  • 8 medium wraps
  • Cooking oil
  • Salt and pepper
Contributor
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JoorKitchen
Preparation
  • Prep the base:
    Finely chop the onion and either finely chop or crush the garlic. Heat a splash of oil in a large frying pan and gently cook the onion until soft and translucent. Add the garlic, spices and tomato purée, then fry for 1–2 minutes.
  • Cook the filling:
    Drain and rinse the black beans, then add them to the pan. Cook for 10–15 minutes, stirring occasionally.
  • Get the oven ready:
    Preheat the oven to 220°C (200°C fan) / Gas Mark 7 and line a baking tray with baking parchment.
  • Make the salsa:
    Remove the soft cores from the tomatoes and chop the rest. Finely chop the red onion. Mix the tomatoes, onion and lime juice in a bowl. Roughly chop the coriander or parsley and stir two-thirds into the salsa.
  • Mash the avocado:
    Use a fork to mash the avocado until smooth. Add a squeeze of lime juice and season with salt and pepper.
  • Finish the filling:
    Lightly mash the beans with a spatula. Drain the sweetcorn and stir it in. Season to taste, then remove from the heat and mix in the grated cheese.
  • Assemble the taquitos:
    Spoon about 2 tablespoons of the filling onto each wrap in a line just below the centre. Fold the sides in and roll up tightly. Repeat for all wraps.
  • Bake:
    Place the rolled wraps on the tray, drizzle with a little oil and bake for 10–15 minutes until golden on top. Turn them over and bake for another 5 minutes.
  • Serve:
    Dish up the taquitos with the tomato salsa, avocado mash, the remaining herbs and an extra squeeze of lime if you fancy.
Contributor
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JoorKitchen