Chipotle Veggie Bean Taquitos
Taquitos are little pockets of deliciousness. Part taco, part burrito, they’re easy to make and fun to eat. I love to dip taquitos in a tasty salsa (try the recipe on this page) or in a creamy, tangy homemade guacamole. Perfect as a snack or as party food, taquitos are even filling enough for dinner if served with oven roasted potatoes or a nice salad!
These Chipotle Veggie Bean Taquitos are super easy to make and are so, so satisfying. The filling consists of pinto beans + queso fresco mixed with a simple sauce of a roasted poblano pepper, chipotle peppers in adobo sauce, onion and garlic. Equal parts spicy and roasty, the taquitos have a killer flavor and are guaranteed to be quickly devoured. Pro tip: if you want them to be even more cheesy and gooey, swap the queso fresco for shredded mozzarella or pepper jack.
1 polano pepper, roasted
4 individual chipotle peppers in adobo sauce
2 T. adobo sauce
1/2 yellow onion, diced
4 garlic cloves, minced
2 - 14.5 oz. cans pinto beans, drained
1 c. queso fresco
Olive oil cooking spray
1) Preheat the oven to 425 degrees.
2) Roast the poblano over an open flame on a gas stove or roast in the oven. You want the outside of the pepper to be fully blackened. Allow to cool until you can handle it, then dice the pepper (you don’t need to remove the skin).
3) Dice the individual chipotle peppers in adobo sauce and add to a pan over medium-high heat with the poblano, onion, garlic and adobo sauce. Sauté until the veggies soften, about three minutes.
4) Add the pinto beans to the pan and simmer for another three minutes.
5) Remove the mixture from the heat and add to a large bowl with the queso fresco. Use a fork to mash the mixture into a paste.
6) Assemble the taquitos! Spray a 9 in. x 13 in. glass pan with olive oil cooking spray. Place a spoonful of the bean mixture onto one side of a tortilla, then roll the tortilla tightly, spreading the mixture evenly out through the tortilla as you roll. Place the taquito seam side down in the pan. Repeat this process until you run out of filling. Spray the tops of the taquitos with olive oil cooking spray.
7) Bake for 20-25 minutes or until golden brown. Finish in the broiler for extra crispiness, if desired.