Ready to turn up the heat? Today, we're making spicy bean taquitos with Fire Breath's Flaming Lion hot sauce. These easy-to-make, budget-friendly taquitos are perfect for meal prep and are sure to satisfy your spicy cravings.
Vegan, nut free, soy free | Serves 3 | MAIN
Ingredients:
- 1 onion
- 2 cloves of garlic
- 3 tablespoons of olive oil
- Salt and pepper
- 1 teaspoon sweet paprika, oregano
- 1/2 teaspoon garlic granules
- 1/3 teaspoon cumin
- 1 teaspoon tomato paste
- 240g peeled tomatoes (or fresh tomatoes - chopped)
- 400g red kidney beans, drained and rinsed
- 400g black beans, drained and rinsed
- 1-2 tablespoons Flaming lion hot sauce
- 1 tablespoon maple syrup -A handful of fresh coriander
- 9 corn tortillas
Serve with:
- Vegan yogurt
- Avocado cream
- Spring onions
Steps:
1.Chop the onion and grate the garlic cloves.
2.Saute the onion with some olive oil and a pinch of salt, in a wide pan, on a low-medium heat, for 6-7 minutes or until they are translucent.
3.Then add the grated garlic, and cook it for a couple of minutes.
4.Add the spices and tomato paste and cook them for a minute, then add the peeled tomatoes.
5.Brake them down with your wooden spoon, and cook them on low heat for approximately 5 minutes.
6.Add the beans, season with salt and pepper, add the hot sauce and stir to combine.
7.Finish with the maple syrup and fresh coriander.
8.Devide the bean mixture into your corn tortillas, roll them and place them in an oiled baking tray.
9.Bake in a preheated oven at 180°C, for 10-15 minutes or until they get nice and crispy.
10.Serve with some avocado cream, vegan yogurt and a cabbage salad.
Notes:
*You can prepare the bean mixture in advance and add it into the tortillas when you want to enjoy them, just keep the bean mixture in the fridge for up to 4 days.
*This mixture will also be delicious in a burrito, with some rice, the avocado cream and a cabbage salad.
*Instead of using the over, you can also air fry these as well.
