Gluten-Free Baked Pinto Bean Taquitos (Vegan, Allergy-Free)
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!
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 8 1x
- Category: Main, Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 8 6-inch Thin Yellow Corn Tortillas (or Homemade Corn Tortillas)
- Pinto Bean Filling:
- 1 15oz Can Pinto Beans (drained, rinsed)
- 1/2 Cup Finely Chopped Spanish Onion
- 1/4 Cup Minced Poblano Pepper
- 1 TB Chopped Fresh Cilantro
- 1/2 Tsp Minced Garlic
- 1/2 Tsp Cumin
- Juice of 1/2 a Lime
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mash the pinto been filling ingredients together (use a fork, mashed, or you hands!)
- Heat the corn tortilla in the microwave (as stated on package), wrapped in a damp paper towel for 35-45 seconds, until pliable.
- Place about 2 tablespoons of the pinto bean filling towards the side of each tortilla and roll it up tightly (like sushi).
- 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.
- Serve with your choice of salsa or other dips!
Nutrition
- Serving Size: 2-3