30-Minute Chimichurri, Lime Corn, and Bean Taquitos w/ Chipotle Aioli + Pepitas
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 30 minutes
Servings: 10 taquitos
The Challenge: Vegan Taquitos
Alright, alright, alright. It is time for another 30-minute meal brought you by...(still no sponsor yet)...The Vegan Caveman.
Today, we are shining a spotlight on taquitos! In just 30 minutes, we can make scrumptious taquitos (aka a rolled up and crispy taco yay). I had an idea for a taquito that focused on corn + beans, but that was too boring. I wanted to add some pizazz, and I thought a chimichurri might be a nice complement. Chimichurri, if you are not familiar, is like the Latin pesto. It is delicious! Focusing in on cilantro, parsley, garlic, oil, and vinegar, its blended together as a great accoutrement to typically meat dishes.
Today, we are going to lather it into our taquitos and make them shine with this amazing sauce. We'll keep the corn + beans simple, mix in the chimichurri, roll it up, bake it, and then drizzle on an amazing chipotle aioli. Finally, we sprinkle on some pepitas.
This quick + easy vegan meal is a perfect dinner for your loved ones, and it will make your heart jump for joy!
Let's get into it.
Ingredients:
Lime Corn
- 1 tbl vegan butter
- large shallot, fine diced
- 1 garlic clove, minced
- 1/2 orange pepper, diced
- 2 corn cobs, kernels cut off
- 1 lime, juiced
- pinch of salt + pepper
Chimichurri
- 1/4 cup red wine vinegar
- 1 tsp salt
- 3 garlic cloves, minced
- 1/2 shallot, roughly chopped
- 1/2 red jalapeño, roughly chopped
- 1/3 cup cilantro
- 1/4 cup flat-leaf parsley
- 2 tbl fresh oregano
- 1/4 cup olive oil + 2 tbl water
Chipotle Aioli
- 2 tbl of adobo sauce from canned chipotle peppers
- 1/4 cup vegan mayo
- 1/2 lime, juiced
- pinch of salt + pepper
Other
- 15oz can of black beans, drained + rinsed
- 10 flour tortillas
- 1/4 cup pepitas, raw
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Medium Fryin Pan . Food Processor . Medium Oven Casserole
Before You Cook:
- Wash + chop fresh ingredients
- Preheat oven to 450F
1. Start by adding vegan butter, shallots, and garlic for lime corn to the medium frying pan over medium heat. Cook for 2 minutes. Add in peppers. Cook for 2 minutes. Add in corn, lime juice, and spices. Cook for another 3-4 minutes. Set aside.
2. While the corn cooks, add all your chimichurri ingredients to a food processor or high-speed blender and mix for 15-20 seconds. Scrape down the sides and repeat.
3. Finally, with the black beans, add to a mixing bowl. Using a potato masher or fork, mash about 1/2 the beans to create some that are whole / some mixed. Set aside.
4. Now, we are ready to form the taquitos. Add 1 tbl of chimichurri, 2 tbl of black beans, and 2 tbl of corn mixture to each tortilla. Roll the tortilla tight and place into a casserole pan for the oven. I prefer a glass casserole.
5. Once you have rolled all the taquitos and added to a pan, place into the preheated oven and bake for 15 minutes.
6. While the taquitos bake, mix together your chipotle aioli.
7. Once the taquitos are done baking, remove carefully with a spatula and line up on a plate. You can use the aioli as a dipping sauce or you can drizzle it on. To do this, snip off a corner of a ziploc bag filled with the aioli and squeeze on the aioli.
8. Serve with some salsa + sour cream ... but honestly I just ate them with the aioli and it was so good. Enjoy!
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