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:
Preheat oven to 180°C.
Combine all taquito ingredients except oil and tortillas in a large mixing bowl, and mix through until thoroughly combined.
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.
Place in the oven for 20-25 minutes (checking periodically to ensure they don’t burn)
Whilst they are baking in the oven, prepare jalapeno pineapple salsa by combining all ingredients in a mixing bowl, mix until combined. Set aside
Remove taquitos from oven when ready and serve with salsa, fresh coriander leaves and Mexican rice.
*OPTIONAL