Divine in
 flavor and crunch, these soul- satisfying vegan taquitos by Kate Ramos of Hola Jalapeno have a filling tasty enough to serve as its own side dish. For easiest prep, use tortillas fresh from the store that haven’t been refrigerated. Serve taquitos with guacamole. Note: This recipe calls for toothpicks.

Gluten-Free Black Bean Taquitos


Servings 12 taquitos

Ingredients

  • 2 tablespoons vegetable oil plus more for frying
  • 1 small white onion finely chopped
  • 1 clove garlic minced

  • 1 jalapeño chile, seeded and minced
  • Kosher salt
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄2 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 15-ounce can black beans, undrained
  • 12 6-inch gluten-free corn tortillas

Instructions

  1. In a medium saucepan over medium- high heat, warm the 2 tablespoons
oil. When shimmering, add the onion, garlic, jalapeño, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the cumin, coriander, and chili powder and stir for 1 minute. 

  2. Add the black beans with the can's juices. Bring to a simmer and cook, stirring occasionally, until the beans are thick, about 8 minutes. Remove from the heat and immediately mash the beans with a potato masher until most are mashed and the mixture is thick. Season to taste with salt. Let cool slightly.

  3. Heat a cast-iron or nonstick skillet over medium heat. Warm the tortillas one at a time until they are very flexible, about 1 minute per side, then immediately wrap them tightly in a clean kitchen towel to keep warm so they don’t cool and break when you try to roll them.
  4. In a large, deep frying pan over medium heat, pour enough oil to reach 1 inch up the side of the pan. Heat the oil until a deep-frying thermometer reads 350°F, about 10 minutes. If you don’t have a thermometer, the oil is ready when a small cube of GF bread browns in the oil in 30 seconds.
  5. Meanwhile, line a baking sheet with paper towels and set near the stove. Arrange 4 of the warm tortillas on a clean work surface. Add 1 heaping tablespoon of the bean mixture to the bottom third of each tortilla. Gently
roll the tortilla up over the filling into
a tight cylinder. Using a toothpick, gently fasten the flap of the overlapped tortilla to the rest of the tortilla like a sewing stitch.
  6. Working in batches of 4 to avoid crowding, carefully place the taquitos
in the hot oil, toothpick side down,
and fry until brown and crisp, 2 to 3 minutes. Flip and brown on the other side, about 1 minute longer. Remove with tongs to the prepared baking sheet and repeat. Remove the toothpicks and serve immediately.

Photo: Emma K. Morris