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.
Notes
I have made this recipe with regular green chilies or with canned Hatch green chilies. Both work perfectly.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!