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You all know how much I love to share recipes that are accessible to everyone. As someone who has celiac disease, and intolerances to dairy, yeast and eggs, it’s sometimes hard to find food to eat, especially when it comes time to social gatherings. Anytime I’m watching football with others, it seems like the party is full of gluten-filled, cheesey appetizers (I mean I totally get it… it’s because they’re delicious), so it’s great when you can bring something along that everyone can eat, like these vegan baked refried bean taquitos! Because let’s face it… as much as I love footall (and I REALLY do!) the food often becomes the star of the game!
When it comes to the BIG GAME, there’s nothing better than watching the amazing commercials, rooting for the underdog and eating TONS of snacks! I personally think finger foods are the best for game day parties. They’re easy to eat while mingling with others and won’t get messy when you need both hands to cheer for your team (or the half time show If that’s your thing). These vegan baked refried bean taquitos definitely fit the bill for this challenge. Just think, you’re munching on a delicious, crunchy taquito filled with refried beans, La Morena pickled jalapeños, corn, onion and peppers that’s dipped in a creamy avocado lime sauce and your team scores! You throw both hands up in the air and stand up in a fit of joy! But your taquito stays in tact while your friend’s nachos spill to the ground. SCORE! Now THAT’s a game day appetizer!
To make my vegan baked refried bean taquitos with avocado lime dipping sauce, I used La Morena picked jalapeños in both the taquito and the sauce to give them a little kick. I’m a little bit of a wuss when it comes to spice, so feel free to up the amount on those jalapeño! I purchased my La Morena pickled jalapeños at Tony’s Finer Foods in Chicago (and even picked up some other goodies for dinner over the weekend!). The jalapeños are pickled in vinegar with onions and carrots, meaning a whole lot of flavor in one can! I like using these canned pickled jalapeños for a few reasons. First, there is no chance I am going to get jalapeño juice all over my face like I normally do which results in about 30 minutes of soaking my face in milk. It’s also a time saver since you don’t have to remove the ribs or seeds yourself (nor spend time soaking your face in milk).
When you’re looking for a great recipe for the BIG GAME, look no further than these vegan refried bean taquitos with avocado lime dipping sauce. Whether you’re vegetarian, vegan, dairy-free, gluten-free or have no dietary restrictions at all, you and your friends will be sure to love them! I know I do!
- 15-20 corn tortillas
- 2 tbsp olive oil or avocado oil, divided
- ½ red bell pepper, small dice (about ½ cup)
- ½ green bell pepper, small dice (about ½ cup)
- ½ medium onion, small dice (about 1½ cups)
- ½ cup corn (canned or frozen or fresh)
- 1 16 oz. can (vegetarian) black refried beans
- 1 tbsp La Morena pickled jalapeño, minced
- 1 tbsp lime juice
- ½ tsp salt
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 avocado
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped
- 1 jalapeno (use La Morena picked jalapeño)
- ¼ cup water
- pinch of salt
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a medium skillet, over medium heat, add 1 tablespoon of the oil. Then add the onions bell peppers, and corn to the skillet. Cook for about 5 minutes, until they are soft and lightly browned.
- Add them to a large bowl. Then, add in the refried beans, jalapeño, lime juice, salt, chili powder, cumin and garlic powder and stir until combined.
- Take about 15 corn tortillas and place them on the baking sheet lined with parchment paper. It's okay if they overlap a bit for now. Place them in the oven for about 3-5 minutes, until they warm and soften up a bit. This will make it so that we can roll the tortillas without them cracking.
- Remove the tortillas from the oven. Spoon about ⅓-1/4 cup of the bean filling into the center of each tortilla and roll them up. Place each tortilla seam side down on the baking sheet. Repeat with the remaining tortillas until all of the filling is used.
- With the remaining 1 tablespoon of reserved oil, brush the tops of the taquitos with the oil.
- Bake at 350F for 15-20 minutes, until the tortilla shells are a light golden brown and crispy.
- To make the dipping sauce, combine an avocado, the lime juice, salt, jalapeño, cilantro and water to a food processor. Process until smooth.