Who said Taco Tuesday was meant only for tacos (you know, besides the name)?
Can we make Taquito Tuesday a thing? Well, it is now in my household!
Matthew and I have a tradition of having tacos, nachos, taquitos-basically anything served at a Mexican restaurant and watching a movie every Tuesday. It’s a nice way for us to spend time together during the weekday since we are usually pretty busy…or he’d just rather play video games than hang out with me.
When I went vegan, I was constantly looking at blogs for recipe inspiration. I ended up coming across this delicious Black Bean and Cauliflower Taquito Recipe from One Ingredient Chef (who has many amazing recipes that you should check out if you haven’t yet, btw), and I was intrigued by the idea of using cauliflower as a taco filling. I had heard of and tried lentils, walnuts, etc…all good, but cauliflower didn’t strike me as something that would work, which is strange since cauliflower usually makes the perfect substitution for well, everything these days (wings, sauces, mashed potatoes, no wonder there’s always a cauliflower shortage in my hometown!). Boy was I wrong! The results were amazing, and I just loved the texture that cauliflower provided. When mixed with beans and other seasonings, it is very comparable to actual meat.
Now, as much as I loved the recipe I tried, I was just dying to make it my own. I think that’s why I was really drawn to starting a blog and developing my own recipes: I have a hard time following someone else’s recipe 100% because I always want to put my own spin on it. Getting creative with cooking is one of my favorite things to do. I love adapting existing recipes and creating my own from scratch.
This adaptation was actually created on accident. One day, I wanted to make the taquito recipe again, but was out of black beans. I decided to sub pinto beans and too see how it went. I also experimented more with the spices, and went with a spicier blend. I had an avocado that was about to go bad, and I remembered how much I loved this bell pepper and avocado taquito that I had tried before, and realized that sliced avocado would make an excellent addition! They turned out delicious, easy, and HEALTHY!
Pinto beans are an excellent source of protein, carbohydrates, fiber, and a pretty good source of magnesium, iron, and B-vitamins.
Cauliflower is packed with all kinds of vitamins and minerals and is also low in calories so you can eat as much of it as you want! Now, remember, high calorie foods are not bad, but should not be eaten in huge quantities if you have no way to burn it off. As I always say, it’s best to eat what you can use! Cauliflower is one of the best foods you can eat ! Helen from Well-Being Secrets would surely agree with me! In fact, she has an amazing article all about the health benefits of cauliflower, and I highly recommend checking it out! The article contains information on the history, healthy benefits, and storing tips for cauliflower, as well as ways to add it into your diet. My pinto and cauliflower taquitos are a great option for those of you looking to reap all of the health benefits of cauliflower!
Avocados are an excellent source of monounsaturated fat and is filled with nutrients. They go really well with this particular recipe, but warning: the avocado is hot. Be careful when you first bite into it! If you are looking to get more avocado into your life, I have a delicious garlic guacamole recipe, and I use it in my oil-free tempeh burrito bowl as well.
I really hope you enjoy these easy and healthy taquitos. I know they may not sound very good to the vegan food skeptic, but I promise that these are delicious, and this is coming from someone who has had a bunch of meaty taquitos before.
- 1 15oz can pinto beans, drained and rinsed
- ½ head cauliflower, shopped into small florets
- 2 tablespoons vegetable broth + extra (you can substitute this for 1 tbsp oil of your choice)
- 2 cloves garlic
- 1 tsp tamari, gluten-free if necessary
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- ½ tsp salt
- ¼ tsp cayenne
- 1 medium avocado, chopped into slices
- 8 corn tortillas
- 1. Preheat oven to 325 degrees
- 2. In a Food processor, add the beans and cauliflower florets and pulse 15-20 times until you have small pieces of cauliflower and beans.
- 3. Heat a large skillet on medium heat, and add either vegetable broth or oil (whatever you prefer using) and add the garlic. Saute for 2 minutes. Then, add the cauliflower and bean mixture, along with all of the spices. Feel free to adjust seasonings to suit your preference. Let simmer for 15 minutes, and stir occasionally. If using vegetable broth in place of oil, you may need to add 1-2 tablespoons more if mixture is beginning to stick to the pan.
- 4. Microwave each tortilla for 10-15 seconds for easy rolling. Fill and add pieces of avocado (about 2 slices is best) and roll tightly. Line a baking sheet with parchment paper and place the taquitos seam-side down.
- 5. Place taquitos into the oven and bake for 15-20 minutes (for my oven, 18 was plenty). They should be crispy, and slightly browned on the edges. If you like them crispier, keep in the oven for longer. If you prefer them softer, bake for closer to 15 minutes.
- 6. Once baked, serve with hot sauce, vegan sour cream, or any other desired topping. Warning: the avocado may be hot! Enjoy!
- -You can substitute black or kidney beans in place of pinto beans
- -Avocado is technically optional
- -Microwaving each tortilla individually is highly recommended