After I devoured these Baked Creamy Chicken Taquitos over at Carrie's house, I thought about what I loved about them. The crunchiness. The guac. The salsa. I so could make these with a black bean dip and call it vegan. And call it really, really good. I did, and they are just that. Goooood. While the yummy creamy chicken ones have their place, I can have these any ole day I want and not feel a bit bad about it. And my family LOVE them. The kids take them for lunch the next day too.
The only problem with them - and a very minor insignificant one at that - is that the bean dip expands while cooking... which causes them to poop a little out the ends and the sides. Nice choice of words, huh? How you get around this, I don't know. And don't really care. It all goes down just as tasty!
one recipe of Vegetarian "Refried" Beans
about 20 corn tortillas
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Make "Refried" Beans. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 tablespoons of the bean mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve them up with guacamole and homemade salsa. Yum...