30-Minute Chimichurri, Lime Corn, and Bean Taquitos w/ Chipotle Aioli + Pepitas

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.

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.

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.

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. 

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.

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. 

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.

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!

8. Serve with some salsa + sour cream ... but honestly I just ate them with the aioli and it was so good. Enjoy!


ignore this...its some metatag information for Pinterest...

30-Minute Vegan Black Bean, Corn, Chimichurri Taquitos A delicious vegan rendition of taquitos! Includes lime garlic corn, a tangy chimichurri sauce, and black beans. Bake it for crispy rolled tacos and then smothered with chipotle aioli. Aggregate rating will show here Serves 10 Ingredients: Garlic Lime Corn, Black Beans, Vegan Chipotle Aioli, Flour Tortillas, Pepitas, Chimichurri,
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