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Dairy-Free Black Bean Taquitos #ProgressIsPerfection #CBias

Dairy-Free Black Bean Taquitos

Erica
Wholesome, family-friendly Dairy-Free Black Bean Taquitos, with a creamy black bean filling thanks to dairy-free Cashew-Lime Ricotta.
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Servings 8

Ingredients
  

For the Cashews-Lime Ricotta

  • 5 oz raw cashews, soaked overnight, drained and rinsed
  • 1 tsp Dijon mustard
  • juice of half a lime
  • ¼ tsp kosher salt
  • pinch fresh cracked pepper
  • ¼ 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)
  • ¼ tsp kosher salt
  • tsp fresh cracked pepper
  • ½ tsp cumin
  • ½ 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
 

  • 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.

Notes

  1. 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!