Print

Gluten-Free Baked Pinto Bean Taquitos (Vegan, Allergy-Free)

Gluten-Free Baked Pinto Bean Taquitos (Vegan, Allergy-Free) | Strength and Sunshine @RebeccaGF666 Change up your taco routine with the Mexican "rolled taco"! Gluten-Free Baked Pinto Bean Taquitos that are vegan, top 8 allergy-free, require no oil, and perfect as a dinner recipe or fun appetizer bite to feed a crowd! A spicy pinto bean filling, simply rolled in corn tortillas! #taquitos #glutenfree #vegan #mexicanfood #strengthandsunshine

Change up your taco routine with the Mexican "rolled taco"! Gluten-Free Baked Pinto Bean Taquitos that are vegan, top 8 allergy-free, require no oil, and perfect as a dinner recipe or fun appetizer bite to feed a crowd! A spicy pinto bean filling, simply rolled in corn tortillas!

Ingredients

Scale

Instructions

  1. Preheat the oven to 375°F.
  2. In a large bowl, mash the pinto been filling ingredients together (use a fork, mashed, or you hands!)
  3. Heat the corn tortilla in the microwave (as stated on package), wrapped in a damp paper towel for 35-45 seconds, until pliable.
  4. Place about 2 tablespoons of the pinto bean filling towards the side of each tortilla and roll it up tightly (like sushi).
  5. Place the filled and rolled tortillas seam-side down, tightly packed, in a cast iron skillet and bake in the preheated oven for 12-15 minutes, until the tortilla is slightly crisp.
  6. Serve with your choice of salsa or other dips!

Nutrition