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Dairy-Free Black Bean Taquitos

Wholesome, family-friendly Dairy-Free Black Bean Taquitos, with a creamy black bean filling thanks to dairy-free Cashew-Lime Ricotta.

Servings 8
Author Erica

Ingredients

For the Cashews-Lime Ricotta

  • 5 oz raw cashews, soaked overnight, drained and rinsed
  • 1 tsp Dijon mustard
  • juice of half a lime
  • 1/4 tsp kosher salt
  • pinch fresh cracked pepper
  • 1/4 cup Silk Original Unsweetened Almond Milk

For the Black Bean Filling

  • 1 can black beans, drained and rinsed
  • 1 medium green bell pepper, seeded and finely diced
  • 4 oz can diced green chilies, drained (see Notes)
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh cracked pepper
  • 1/2 tsp cumin
  • 1/2 Tbs fresh chopped chives

For the Taquitos

  • 16 whole wheat fajita tortillas (or substitute corn tortillas for gluten-free option)
  • cooking spray
  • Guacamole​ or salsa

Instructions

  1. Heat oven to 350F.

  2. In a food processor, blend the ingredients for the Cashew-Lime Ricotta until very smooth.

  3. In a large bowl, combine the ingredients for the Black Bean Filling. Add the Cashew-Lime Ricotta.

  4. For each taquito, lay out a tortilla and put a scant 1/4 cup of filling down the center. Roll up the tortilla, spray with cooking spray, and place on a large bake sheet. Repeat with remaining ingredients.

  5. Bake taquitos at 350F for 30 minutes or until crisp. Serve with guacamole or salsa. Yields: 16 taquitos.

Recipe Notes

  1. I have made this recipe with regular green chilies or with canned Hatch green chilies. Both work perfectly.