Bean taquitos

Bean taquitos

Total: 45 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 329 kcal
, Fat: 12 g
, Carbohydrate: 43 g
, Protein: 10 g

These bean taquitos are a crispy delight and perfect served as an accompaniment to chilli. They can also be enjoyed as a main if you fancy something a little lighter. The slightly spicy fried beans, crispy tortillas and fresh, lemony avocado dressing promise a real taste sensation.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tin borlotti beans (230 g), rinsed, drained
1 tbsp water
2 tsp soy sauce


1 tsp olive oil
1 onion, finely chopped
1 red pepper, cut into strips
1 garlic clove, finely chopped
1 Jalapeño, cut into rings
½ tsp ground coriander seeds
1 tsp smoked paprika
½ tsp chilli powder


8 mini-tortillas
a little olive oil

Avocado dressing

1 avocado, cut into pieces
1 lime
2 tsp coconut milk yoghurt
1 bunch coriander
1 pinch salt
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How it's done


In a blender, puree the beans with the water and soy sauce.


Heat the oil in a pan, sauté the onion and pepper for several minutes. Add the garlic, jalapeño and spices, continue to cook for approx. 3 mins. Mix in the bean puree, heat through.


Spread the filling in the middle of the tortillas, roll up, secure with a toothpick. Place the tortillas on a baking tray lined with baking paper, brush with oil.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C.

Avocado dressing

In a blender, puree the avocado with the lime juice and all the other ingredients up to and including the salt, serve with the taquitos.


Cutting onions

Cutting onions

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