Black Bean Taquitos with Avocado Pico

Current biggest craving: black bean taquitos!

I have been SO excited to share this recipe with you. I mean, these baked taquitos are just to die for! I’m actually annoyed they are not in front of me right now.

First, the black bean mixture. It’s a saucy, flavorful filling that reduces as it cooks. Once baked inside the taquitos, it is almost like refried beans but with a bit more texture. It’s so flavorful that you won’t even know it doesn’t have cheese.

YES. I know. No cheese in here!
It was accidental, and we made the taquitos and baked a batch and they tasted so good. Then I was like, um, oh wow… no cheese? They don’t even need it.

Unless you want to do something wild and dip them in the cauliflower queso.

I like to use corn tortillas because while a few may crack or break during cook time, it’s nothing like how a flour tortilla would crack. The corn tortillas are a bit more flexible and they get crispier in the oven too.

On the side, I love to make a quick avocado pico. This is a staple I make nearly every single week with our dinner. Sometimes I add avocado, sometimes I don’t. I also like to make it an hour or so before we eat, because the lime juice and tomatoes get all juicy and salsa-like. It’s has a lot of flavor and adds so much to the top of the taquitos!

These are great as a snack or appetizer for a party because you can make a batch right before things start, and they tend to stay warm. The insides hold the heat so they are really great for a starter. But my personal favorite is having these for dinner. They feel like a splurge. They are different from our normal weeknight meals. Most taquitos I’ve made in the past are nothing I would consider “healthy” – (hello, pineapple pork taquitos in Serously Delish that are SO good), but these are satisfying and not… terrible for us.

As usual, Eddie considers these to be a side dish. I’ve been making them on a night where he already has leftovers of some sort. They check all the boxes for me! Lots of flavor, tons of texture, super satisfying. I need nothing else.

Baked Black Bean Taquitos

Saucy baked black bean taquitos have a crunchy outside and a creamy, flavorful inside. Served with a pico de gallo, they are an easy weeknight meal!

2 (14 ounce) cans black beans, (drained and rinsed)
½ red onion, (diced)
1 green bell pepper, (diced)
3 garlic cloves
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
pinch of cayenne pepper
pinch of salt
freshly cracked black pepper
1 cup low-sodium vegetable stock
1 lime, (juiced)
12 4-inch corn tortillas
2 tablespoons olive oil/avocado oil OR olive oil/avocado mist spray or mist
fresh cilantro, for serving
shredded lettuce, for serving

Avocado pico

2 cups grape tomatoes, (quartered)
½ red onion, (diced)
2 green onions, (thinly sliced)
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
1 lime, (juiced)
1 or 2! avocados, (chopped)

Preheat the oven to 425 degrees F. Spray the baking sheet with olive oil or avocado mist (you can also brush it all over the sheet. This helps the bottom of the taquitos to crispy up.).

Add the black beans, onion, pepper, garlic cloves, chili powder, paprika, cumin, cayenne, salt and pepper to a saucepan over medium-low heat. Add the stock and lime juice and stir. Simmer the beans uncovered, stirred occasionally, for 10 to 15 minutes, until the mixture starts to reduce and thicken. Set it aside to cool slightly. Remove the garlic cloves from the beans.

About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest do 3 or so at a time.

Add 1 to 2 tablespoons of the black bean mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and black beans. If you have leftover beans (you probably will!), they are excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.
Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado pico. I also like to serve with extra cilantro and shredded lettuce.

Combine the tomatoes, onions, cilantro, salt, pepper and lime juice in a bowl. You can do this up to an hour or so ahead of time (it also lasts a day in the fridge!). Right before serving, stir in your chopped avocado. Serve on the side or on top of the taquitos. It’s also delicious with chips!

Now just desperately want taquitos for breakfast. The post Black Bean Taquitos with Avocado Pico. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/taquitos/

Watch: Vegan Special | Discover Vegan Food in NYC with Impulsive Traveler

In today’s episode, Impulsive Traveler and his friends dive into the City of Cities, New York! They try 3 different restaurants in Manhattan. First is a pizza place.

  1. Location #1: Kesté Pizza
  2. Location #2: by Chloe
  3. Location #3: Urban Vegan Kitchen

Watch the original video on YouTube and subscribe for more!

General Tso’s Cauliflower Is the Ultimate Vegan Comfort Food — Delicious Links

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

General Tso’s chicken is a Chinese-American restaurant classic. It’s so iconic it’s even been the subject of a whole documentary, The Search for General Tso, which you should definitely watch if you like history, food, or thought-provoking documentaries that dive deep into familiar dishes we eat every day. And if you’re looking for a vegetarian dish that checks all those sweet/crispy/spicy boxes, you should definitely check out this recipe for General Tso’s cauliflower.

READ MORE »

Vegan Shawarma with Soy Curls

Grab a napkin, because things are about to get messy! Made with soy curls, loaded with vegetables, and drizzled with sauce, Vegan Shawarma is lunchtime perfection.

Let me start by saying that I’ve never had non-vegan shawarma. I was my 20s the first time I saw that not-very-appetizing shank of meat revolving behind the counter of the Mediterranean food stand in the mall where I had a part-time job at the bookstore. I was vegetarian, and it was the best place in the mall to grab a bite to eat after leaving my day job as a graphic designer, before starting my shift at the store. My two regular dishes were the falafel sandwich and something they called the Greek peasant vegetarian dinner, which was made with spiced roasted vegetables and pita wedges. That revolving meat always gave me the heebie jeebies, but I ate there twice a week.

Vegan Shawarma

Fast forward to last year. Cedar Ridge Café, a local veg-friendly lunch spot took meat off their menu and created an expanded line of vegan and vegetarian items. (Woo-hoo! Let’s home more restaurants follow suite.) I spotted Seitan Shawarma on the menu and wanted to give it a try. It consisted of a flat bread loaded with spiced seitan, peppers, greens, sliced tomatoes, cucumbers, and pickles, and it was smothered in dairy-free thousand island dressing. It was incredible. So good, that I have a difficult time ordering anything else when Dennis and I got there for lunch, so I haven’t tried too many of the other new menu items. The last time I had it, someone walking in the door came over to me and asked what it was, because she wanted it, too.

Last month, we were in the middle of a deep freeze here in New Jersey. I found myself with a hankering for vegan shawarma, but it was just too cold to get bundled up and go out. The fridge was full, so maybe I could recreate it at home. I had most of the ingredients on hand, with the exception of the seitan. What could I replace it with? I had just stocked up on soy curls, that I order in bulk from Amazon, and they have a meaty-texture that’s similar to seitan. Why not give them a try?

Soy Curl Shawarma

I cooked the soy curls with sliced peppers, onions, and some shawarma spices. Traditionally, shawarma spices include cinnamon and cardamom, but I don’t like cinnamon in savory foods, and Dennis doesn’t like cardamom, so I left them out. If you don’t mind them, feel free to add ¼ teaspoon of each to the pan when you add the rest of the spices.
I also crumbled a Not-Chick’n vegan bouillon cube into the pan. Often, I’ll add them, or a Not-Beef bouillon cube, to a soy curl dish to give it a little more flavor. No Chicken Better than Bouillon works really well, too.

I loaded lettuce, tomatoes, cucumbers, and pickles onto flatbread along with the cooked soy curl mixture. I had made tempeh Reubens the day before, so I had half a jar of Thousand Island Dressing in the fridge. Since the café serves their vegan shawarma with thousand island, I decided to go with it. Shawarma is traditional served with a yogurt sauce, but I didn’t have any non-dairy yogurt on hand. The thousand island dressing works really well with this sandwich, but if you want to go with something a little closer to the traditional option, you can top yours with Lemony Tahini Dressing, which makes for an equally delicious wrap.

I almost always have soy curls on hand since I order them in bulk from Amazon, but if you can’t find them, you can use seitan instead.

You can Make Vegan Shawarma Can in Less than Half an Hour!

  • First, you cook the onion and pepper in a large pan over medium high heat.
  • Then, you add the soy curls and spices and cook them until they’ve browned and are slightly crispy.
  • Next, you pile flat breads high with the soy curls, mixed greens, cucumber, tomatoes, and pickles.
  • Finally, you drizzle on the dressing.

The measurements for the vegetables and pickles in this recipe are approximate. Because it’s a sandwich, you won’t mess things up if you use less cucumber and more dressing.

Since my original at-home recreation, vegan shawarma  has become a lunchtime favorite. I’ve made it many times, usually using soy curls, but I’ve used seitan as well. Sometimes I use thousand Island dressing, and other times I’ll use tahini, depending on what I have on hand.

These hearty wraps are best eaten while the soy curls are warm, but they’re delicious when cold, too. They can be packed up and taken to the office for lunch. They’re messy, so make sure you have a napkin or two at the ready!

Vegan Shawarma with Soy Curls

Grab a napkin, because things are about to get messy! Made with soy curls, loaded with vegetables, and drizzled with sauce, Vegan Shawarma is lunchtime perfection.

  • 4 ounces soy curls ((about half a package))
  • 1 teaspoon neutral-flavored oil
  • 1 green bell pepper, sliced
  • ½ onion, sliced (about ½ cup)
  • Pinch of sea salt
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ¼ teaspoon coriander
  • Pinch cayenne
  • 1 Not-Chick’n vegan bouillon cube ((or 1 tablespoon No Chicken Better Than Bouillon))
  • 4 whole wheat flat-breads or pitas, warmed
  • 2 cups mixed greens
  • 1 tomato, sliced
  • 1 small cucumber, sliced ( (about ½ cup))
  • ¼ cup sliced pickles
  • ½ cup dairy-free Thousand Island Dressing

Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze some of the excess water out of them.

Heat the oil in a large pan over medium-high heat. Add the green bell pepper and onion along with the pinch of salt. Cook for 5 to 10 minutes, stirring often, until the onions begin to brown.

Add the soy curls to the pan along with the cumin, turmeric, paprika, ginger, black pepper, coriander, and cayenne. Crumble the not chicken vegan bouillon cube into the pan. (If using no-chicken vegan bouillon, just add it to the pan and stir.) Stir to coat everything in the spices. Cook for about 10 more minutes, or until the soy curls brown and crisp a little, stirring often.

To assemble the wraps, place ½ cup of mixed greens onto each flat bread. Place ¼ of the soy curl mixture on each. Top with the tomato slices, cucumber slices, and pickles. Drizzle each one with 2 tablespoons of the dairy-free Thousand Island Dressing.

Fold over each flat bread, serve, and enjoy!

The post Vegan Shawarma with Soy Curls appeared first on Dianne’s Vegan Kitchen.