Like a happy Cinco de Mayo celebration for your taste buds, these zesty, vegan, black bean and butternut squash taquitos are destined to be a fan favorite for dinners or any fun occasion!
Course Vegan Main Dish Recipes
Cuisine Southwest-Inspired
Diet Vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12taquitos
Calories 206kcal
Author Holly Waterfall
Ingredients
1Tablespoonavocado oilor other neutral cooking oil
2cupsfresh or frozen and thawed white corn kernals
3tablespoonsdiced red onion
1jalapenominced
1tablespoonminced fresh cilantro
1limejuiced
Instructions
Preheat the oven to 425° F
Heat the oil in a large skillet over medium heat. Once the oil is hot, add in the onion and jalapeno to the skillet and cook, stirring frequently for 3-5 minutes or until soft.
Stir in the butternut squash, black beans, and chipotle sauce. Cook another 3-5 minutes until the mixture is soft.
Divide the mixture and the cheese among the warmed tortillas. Spray a sheet pan with cooking spray. Roll up the taquitos and place on a sheet pan. Spray the tops with cooking spray and bake for 30 minutes, turning the pan halfway through for evenness.
For the cilantro crema - add all crema ingredients to the food processor or blender and process until smooth.
For the corn salsa, combine all salsa ingredients in a medium bowl.
Top the baked taquitos with crema and corn salsa and serve immediately.
Notes
Nutritional Information listed below is for 4 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.Entire dish - kcal: 2471 F: 110 C: 312 P: 91