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Vegan Spicy Black Bean & Corn Taquitos
Vegan Spicy Black Bean & Corn Taquitos

Vegan Spicy Black Bean & Corn Taquitos

with Creamy Guacamole & Pico de Gallo

Recipe Development Team
Recipe Development TeamPublished on March 03, 2025

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.

Tags:
Vegan
Easy Prep
Allergens:
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

/ per serving
Calories930 kcal
Fat43 g
Saturated Fat9 g
Carbohydrate105 g
Sugar22 g
Dietary Fiber15 g
Protein21 g
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Aluminum Foil
Strainer
Large Pan
Small Bowl

Instructions

Prep
1

• 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 1⁄2-inch pieces. Roughly chop cilantro. Trim and thinly slice scallions. Quarter lime.

Cook Filling
2

• 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.

Assemble & Bake
3

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat completely. • Place tortillas on a clean work surface. Once filling is done, add a heaping 1⁄4 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.

Finish & Serve
4

• 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, mayonnaise, and a squeeze of lime juice (big squeeze for 4 servings). Season with salt. • Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.

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