These black bean taquitos are baked up in crispy corn tortilla shells and served with a rich pumpkin coconut dipping sauce. Perfect for game day (or any day) snacking!
If you follow me on Instagram, you may have noticed that I kind of suck at Instagram. Sorry about that! I’m planning on getting better. Actually, I’ve spent my few months on Instagram gramming from a program on my laptop, because
I’m an old lady and refused to get a smart phone I was pretty attached to my old school flip phone. Well, I finally got a grown up phone.
Let’s talk about my Sunday trip to the phone store, with the husband.
Sales lady (who already thinks I’m weird for carrying around a phone that was produced 1998-ish): “Are you guys watching the game today?”
Husband: “Oh no. Not really our thing. Honestly, I can’t even tell you how many home runs they made this year.”
Sales lady: “That’s baseball.”
Husband: “Sorry. I don’t know how many baseballs they made.”
Sales lady: “Okay, so you guys aren’t watching the game then.”
Husband: “Nah. And I think it’s actually called a ‘meet,’ by the way.”
So no, in case you were wondering, no games, meets or baseballs will be gracing our television this weekend. But that won’t stop us from cooking up some home run-worthy munchies.
I actually made these a while ago, and then realized they would make great game-watching food. So I saved them for Superbowl weekend. Perfect.
So, what’s the sauce all about? It’s kind of cheesy, but it’s definitely coconutty. I love the rich flavor of coconut, and I really love the way pumpkin pairs with savory black beans, so it was a winning combination overall for me. Also, the beauty of using canned pumpkin puree is that you don’t need to bust out the food processor. If you aren’t into coconut, give my nacho sweet potato cheese a try, which has just a bit of coconut milk for richness, but you really can’t taste it. Another easy option is to stir up a quick bowl of tahini cheese.
- 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
- ¼ cup pumpkin puree
- ¼ cup light coconut milk
- 2 tbsp. nutritional yeast flakeds
- 2 tbsp. cayenne pepper hot sauce (or to taste)
- 1 tbsp. red wine vinegar
- ½ tsp. maple syrup
- 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 aren't 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.