Vegan Taquitos W/ Jalapeno Pineapple Salsa

SERVES 4

INGREDIENTS:
FOR THE FILLING

400g Tinned Black Beans (drained & rinsed)

1 Cup of Nutritional Yeast Flakes

3 TBLS Coriander Leaves (roughly chopped)

2 tsp. Cumin (ground)

2 tsp. Paprika (ground)

1 Garlic Clove (crushed)

1 Red Onion (finely diced)

S&P (season to taste)

6 Old El Paso Gluten Free Tortillas

Olive Oil (for cooking and frying)

FOR THE SALSA

500g Cherry Tomatoes (halved) – I prefer tomato medley

1 Red Onion (finely diced)

1 Jalapeno (seeds removed, finely diced)

1 Cup of Pineapple (Diced)

*2 Kiwifruit (Skin removed, Diced)

1 Garlic Clove (crushed)

½ Cup of Coriander (roughly chopped, root and leaves is fine)

1 TBLS Olive Oil

Juice & Zest of 1 Lime

S&P (season to taste)

TO SERVE

Fresh Coriander Leaves

*Mexican Rice

 

METHOD:

  1. Preheat oven to 180°C.

  2. Combine all taquito ingredients except oil and tortillas in a large mixing bowl, and mix through until thoroughly combined.

  3. Heat oil in a large non-stick frying pan, fry each tortilla for about 20-30 seconds on each side, fill the tortilla with 3-4 TBLS of filling, roll up tortilla and place in the baking tray fold side down, repeat until all tortillas and mixture is used up.

  4. Place in the oven for 20-25 minutes (checking periodically to ensure they don’t burn)

  5. Whilst they are baking in the oven, prepare jalapeno pineapple salsa by combining all ingredients in a mixing bowl, mix until combined. Set aside

  6. Remove taquitos from oven when ready and serve with salsa, fresh coriander leaves and Mexican rice.

*OPTIONAL