Pumpkin and Black Bean Taquitos
Pumpkin and Black Bean Taquitos - oven baked vegetarian taquitos with pumpkin and black beans are healthy, delicious and easy to make.
Servings 24 taquitos
Calories 40kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 2 Tablespoons chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 ½ cups pumpkin puree
- 1 ½ cups black beans
- ¾ cup shredded cheese eg cheddar
- 24 small corn tortillas
Instructions
- Preheat your oven to 200°C / 400°F
- Heat oil in a large skillet over medium-high heat.
- Add onions, and sauté until they start to become a bit translucent.
- Add the garlic and cook for a couple of minutes more.
- Add the spices, pumpkin puree, and black beans and stir to combine.
- Remove from heat and add the shredded cheese.
- Spoon about 2 tablespoon of pumpkin black bean mix onto the outer edge of one tortilla and roll up tightly. Place seam side down on a baking sheet.
- Repeat until you've used up all of your filling.
- Bake for 15 minutes, until golden brown on the outside.
- Serve with salsa, plain yoghurt or another dip of your choice.
Notes
- Nutrition values are an estimate only.
- Taquitos can be rolled and frozen, unbaked, on a cookie sheet, then transferred into a ziploc bag for later. Simply cook from frozen and add 5-10 minutes to your cooking time.
Nutrition
Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 100mg | Fiber: 1g | Vitamin A: 2605IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 0.7mg