Vegan Spicy Black Bean & Corn Taquitos
with Creamy Guacamole & Pico de Gallo
These vegan taquitos are so packed with flavor, you won’t miss the meat! You’ll roll up tortillas with a spicy corn and black bean filling, and while the taquitos bake, you’ll make two toppings—quick homemade pico de gallo and creamy lime-infused guacamole—to take this meal to the next level.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 tablespoon
Mexican Spice Blend
1 unit
Black Beans
1 unit
Tex-Mex Paste
1 unit
Lime
4 tablespoon
Guacamole
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
2 unit
Scallions
2 tablespoon
Vegan Mayonnaise
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Corn
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry produce. • Drain corn. Dice tomato into ½-inch pieces. Roughly chop cilantro. Trim and thinly slice scallions. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add corn, beans and their liquid, garlic powder, Mexican Spice Blend, Tex-Mex paste, 1 tsp sugar (2 tsp for 4 servings), and salt. Cook, stirring occasionally, until liquid has evaporated and veggies are warmed through, 4-5 minutes.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet--this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While taquitos bake, in a small bowl, combine tomato, cilantro, scallions, and a big squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine guacamole, vegan mayo, and a squeeze of lime juice (big squeeze of lime for 4 servings). Season with salt. • Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges.
