by Jonathan Dillanes
Growing up, most of our dishes consisted of mostly veggies, and some form of beans as a protein. So I grew up already eating lots of vegetarian dishes, and learned that with a few simple swaps we can easily make the delicious recipes fully plant-based. These taquitos take my frijoles de la olla and transform them into crispy pockets of goodness that are simple and an easy weeknight dinner.
Ingredients
- 2 cups black beans (cooked and strained) OR frijoles de la olla
- 1 serrano
- 1/4 onion
- 3-4 garlic cloves
- Neutral oil
- Corn tortillas
- Lettuce
- Onions
- Tomatoes
- Salsa
- Salt and pepper to taste
Instructions
1. Heat up 1/2 tbsp oil, and fry your onions, garlic, and serrano until fragrant.
2. Add in your beans and let those come to a simmer over medium heat. Add about 1/2 cup of your bean water.
3. Season with salt and pepper to taste, bring to a simmer, and cover for about 10 mins.
4. Blend until smooth and allow to cool. You want it to thicken up a bit so it stay in the tacos while frying.
5. Lightly warm your corn tortillas, add some of your beans, fold, and repeat till you’re out of beans.
6. Fry over medium heat until tortillas are nice and golden brown. Remove onto wire rack.
7. Add tomatoes, onions, lettuce, and salsa on top or inside and enjoy!
Jonathan Dillanes
Jonathan Dillanes
Jonathan Dillanes (aka Hrna Eatz) is your fav first gen Mexican American baddie! He’s sharing his love for the world and his culture through food! His recipes are easy and approachable but just a bit elevated. C'mon, babe!
Coty Tarr/
Big Bean Energy. Make the swap. Spread the word.
Little beans can make a big difference. Every Wednesday, your small step helps spare animals and build a kinder food system. Simply sign the pledge to swap meat for beans on Wednesdays. Each week, you’ll get delicious plant-based recipes from celebrity chefs and the Humane World for Animals team—making it easy (and tasty) to stick with it.
Some heroes wear capes—and some eat beans.