Black Bean Taquitos

Ingredients

Metric

240 g ~ 1 can cooked black beans
2 tbsp tomato paste
½ tbsp agave syrup
½ tsp paprika
½ tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp salt

Dough:
120 g all-purpose flour
60 ml water
60 g almond or cashew butter
½ tbsp apple cider vinegar
1 tsp baking powder

Optional:
4 tbsp avocado mayo

US

8 oz ~ 1 can cooked black beans
2 tbsp tomato paste
½ tbsp agave syrup
½ tsp paprika
½ tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp salt

Dough:
1 cup all-purpose flour
¼ cup water
¼ cup almond or cashew butter
½ tbsp apple cider vinegar
1 tsp baking powder

Optional:
4 tbsp avocado mayo

MAKES6 taquitos

PREP TIME15 minutes

COOKING TIME15 minutes

TOTAL TIME30 minutes

Steps

1Make the black bean filler. Rinse and drain black beans. Add rinse black beans, tomato paste, syrup, paprika, cayenne pepper, onion powder, garlic powder and salt.

2Mix to combine using a fork or your hands. Mash the beans as much as possible. Set aside.

3Make the dough. Add nut butter, vinegar and water to a mixing bowl.

4Whisk together until combined.

5Add flour and baking powder.

6Mix well until you have a stiff dough.

7Split into 6 portions and roll into a ball.

8Roll each one out into a thin disk.

9Preheat the oven to 200°C (400°F) Fan. Add ⅙ of the black bean filler to each disk then roll into a tube. Repeat until you have 6 rolls.

10Place the rolls on top of a baking tray lined with baking paper.

11Bake in the middle of the oven for 15 minutes.

12Add baked taquito rolls to plates and serve with the avocado mayo on the side.

Nutritional Info

Makes 6 taquitos
240 Calories per taquito
8g protein
32g carbohydrates
8g fiber
9g fat

High in Vitamins B1, B2, B3, B5, B6, Folate, A, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc

I made it!

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