Wholesome, family-friendly Dairy-Free Black Bean Taquitos, with a creamy black bean filling thanks to dairy-free Cashew-Lime Ricotta.
Heat oven to 350F.
In a food processor, blend the ingredients for the Cashew-Lime Ricotta until very smooth.
In a large bowl, combine the ingredients for the Black Bean Filling. Add the Cashew-Lime Ricotta.
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.
Bake taquitos at 350F for 30 minutes or until crisp. Serve with guacamole or salsa. Yields: 16 taquitos.