Bean taquitos

Name: Bean taquitos
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp coconut milk yoghurt; 8 mini-tortillas; 1 onions; 1 red peppers; 1 garlic cloves; 1 Jalapeños; 1 avocados; 1 limes; 1 bunch coriander; 1 tbsp water; 1 tsp olive oil; a little olive oil; 1 tin borlotti beans; 2 tsp soy sauce; ½ tsp ground coriander seeds; 1 tsp smoked paprika; ½ tsp chilli powder; 1 pinch salt

Aperitif fingerfood main dish

Total: 45 min. | Active: 30 min.

vegan, lactose-free

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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

Vegetables
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

Tortillas
8	mini-tortilla
a little	olive oil

Avocado dressing
1	avocado, cut into pieces
1	lime
2 tsp	coconut milk yoghurt
1 bunch	coriander
1 pinch	salt

How it's done

Beans

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

Vegetables

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.

Tortillas

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.

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