My spin on a traditional dish
Growing up our family was always a huge fan of Mexican food. I used to spend my Thanksgiving's in Puerto Vallarta to escape the cold Seattle winters. Typically, Americanized Mexican food is doused with cheese and sour cream, but this recipe is my vegan, veggie packed spin on the traditional dish. The best part is these are air fried, limiting the greasy oil, while still enjoying the crunch we love! It's is only right to celebrate the 160th anniversary of Mexico’s victory against France at the Battle of Puebla (or as we know it, Cinco De Mayo), with some homemade taquitos!
Ingredients
1 white onion
3 cloves of garlic
1 bell pepper
1 container of mushrooms
1 can black beans rinsed
2 tbsp tomato paste
1 - 2 tbsp taco seasoning
2 tbsp avocado oil
A light spray of olive oil
6 tortillas
GARNISH:
cilantro
vegan sour cream (or homemade cream)
Preparation
1. Dice onion, garlic, and mushrooms.
2. Add avocado oil to pan and the onions until translucent.
3. Rinse the black beans before adding them to the pan. Then add the remaining vegetables.
4. Scoop in the tomato paste and add the taco seasoning.
5. Sauté until the ingredients are fully combined, roughly 8 minutes.
6. Add 2 tbsp of the mixture to a tortilla and roll tightly.
7. Spray the air fryer and air fry at 400 degrees for 10 minutes.
8. Garnish with cilantro and cream or sour cream and enjoy!