Spicy Vegan Black Bean Taquitos

Ingredients

• 1 15-oz can Black beans, canned, rinsed and drained
• 1 cup Corn kernels, frozen or canned
• 0.5 cup Red onion, finely chopped
• 1 tablespoon Jalapeño, minced (remove seeds for less spice)
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 12 Corn tortillas
• 2 tablespoons Avocado oil
• 0.5 cup Vegan sour cream
• 0.5 cup Salsa

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, combine the 1 15-oz can of rinsed and drained black beans, 1 cup of corn kernels, 0.5 cup of finely chopped red onion, 1 tablespoon of minced jalapeño (remove seeds for less spice), 1 tablespoon of chili powder, 1 teaspoon of cumin, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of salt. Mix everything together until well combined.
3. 3Warm the 12 corn tortillas in the microwave for about 30 seconds. This will make them easier to roll without breaking.
4. 4Place about 2 tablespoons of the black bean mixture onto the center of each warmed tortilla. Roll each tortilla up tightly, like a small cigar, and place it seam-side down on the parchment-lined baking sheet.
5. 5Brush the tops and sides of all the rolled taquitos with 2 tablespoons of avocado oil.
6. 6Bake the taquitos in the preheated oven for 20-25 minutes. They are ready when they are golden brown and feel crispy to the touch.
7. 7Serve the taquitos immediately with 0.5 cup of vegan sour cream and 0.5 cup of salsa on the side for dipping.

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