Black Bean Taquitos with Pumpkin Coconut Dipping Sauce

• Vegan
• Gluten free

• Produce

  • 2 14 oz. cans Black beans
  • 1 tsp Chipotle chili, powder (or to taste
  • 2 Garlic cloves
  • 1 Onion
  • 1/4 cup Pumpkin puree

• Canned Goods

  • 1/4 cup Coconut milk, light

• Condiments

  • 2 tbsp Cayenne pepper hot sauce
  • 2 tbsp Lime juice
  • 1/2 tsp Maple syrup

• Baking & Spices

  • 2 tbsp Nutritional yeast, flakeds
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 12 Corn tortillas

• Liquids

  • 2 tbsp Water
  • 1 Water

Found on connoisseurusveg.com

Description

Ingredients

• 1 tbsp. olive oil, plus more for brushing/spraying
• 1 onion, diced
• 2 garlic cloves, minced
• 2-14 oz. cans black beans, drained and rinsed
• 2 tbsp. water
• 2 tbsp. lime juice
• 2 tsp. ground cumin
• 1 tsp. chipotle chili powder (or to taste)
• salt and pepper to taste
• 12-14 corn tortillas
• 1/4 cup pumpkin puree
• 1/4 cup light coconut milk
• 2 tbsp. nutritional yeast flakeds
• 2 tbsp. cayenne pepper hot sauce (or to taste)
• 1 tbsp. red wine vinegar
• 1/2 tsp. maple syrup
• water

Directions

• Coat the bottom of a large skillet with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Add beans, water, lime juice, cumin and chipotle chili powder to skillet. Flip a few times to incorporate and cook for about 2 minutes, or until most of the water has cooked off. Remove from heat and mash about half of the beans lightly with a potato masher. Add a bit more water if needed. Season with salt and pepper to taste.
• Preheat oven to 400° and line a couple of baking sheets with parchment. Wrap tortillas in a damp paper towel and microwave for about 30 seconds, until pliable. (You can also place each tortilla in a hot, dry skillet for a few minutes to soften up if you arent into the microwave.) Place a tortilla onto a work surface and spoon about 3 tablespoons of bean mixture into the middle. Roll the tortilla around the filling and place taquito, seam side down, onto baking sheet. Repeat until all tortillas or filling are used.
• Brush or spray taquitos lightly with oil. Bake until browned and crispy, about 20 minutes.
• While taquitos bake, stir all ingredients together in a small bowl. Taste test and adjust seasonings as needed. Thin with a bit of water to reach desired consistency.