Vegan Taquitos

Makes: 10 taquitos


(use organic ingredients where possible)

  • 10 Sprouted corn tortillas (organic), I like using these as they’re yeast free, high fiber, sprouted, non-GMO, and Vegan.
  • 1 x 14 oz can kidney beans which fulfill protein requirements, high in fiber, have 8 essential amino acids, help fight against many diseases, and boost the immune system
  • Olive Oil and Sesame oil, improves skin and hair health, bone growth, reduce blood pressure, heart health, helps manage anxiety and depression
  • Half of a onion or one/two shallots, improves immunity, reduces inflammation, regulates blood sugar, has antioxidants, kills free-radicals
  • 1 or 2 tsp of minced garlic, medicinal properties, packed with nutrition, combats illness, antioxidants (that may help dementia).
  •  1 tsp of ground cumin, aids digestion, rich in iron and magnesium, boost immunity, has important vitamins and minerals, and aids against many illnesses.
  • 1 tsp or more of   chili powder, helps keep your eyes healthy, assist in red blood count, improves cognitive functioning, healthy blood pressure, supports your digestive system.
  • 1/2 tsp of cayenne pepper/red pepper or more (if you like a little spicy), is an anti-inflammatory, anti-allergen, anti-fungal, anti-irritant properties.
  •  half of a green pepper, fiber, vitamins C and E, reduces risk of certain chronic illnesses, reduces free-radicals, antioxidant.
  • ½ avocado, promotes a healthy heart, high in potassium, aids in digestion, improves vision, skin and hair-care, treats arthritis, prevents bad breath.
  • Pink Hymalayan salt, less sodium than table salt, 80+ minerals and elements, creates electrolyte balance, strengthens bones, LOT’S OF BENEFITS.
  • Freshly ground black pepper, avoids diarrhea, constipation, good for our stomach, aids in digestion.
  • Cilantro, antioxidants, essential oils, vitamins, and dietary fiber
  1. Preheat oven to 350 °F .
  2. Heat a your oil and add your onion and green pepper on med heat until soft.
  3. Season with a good pinch of hymalayan salt and freshly ground black pepper.
  4. Add the cumin, chili powder, and garlic. (Make sure your heat isn’t too hot, keep it on medium.
  5. Add the kidney beans, and some water (1/4 -1/2 cup). Simmer for 10-15 minutes.
  6. Partially mash with a potato masher.
  7. To make your taquitos, brush each side of the corn tortillas lightly with sesame oil and heat in a cast iron skillet, so that it folds easier.
  8. Fill each tortilla with approximately 1-2 tablespoons of the bean mixture.
  9. Roll each taquito and place them seam-side down in a baking sheet lined with parchment.
  10. Heat for 8-10 minutes, or until lightly golden brown and crispy.

While in the oven, mix up the guacamole’.


(use organic ingredients where possible)

  • 1 tsp minced garlic
  • chopped onion (tsp or tbs)
  • ½ lime, juiced
  • 2 avocados
  • Hymalayan salt
  • pepper
  1. Mash up the garlic clove, add the chopped onion and lime.
  2. Cut avocados in half, scoop them out and add to the mixture.
  3. Smash altogether with a fork. Salt and pepper.

You can add whatever veggies you like in the mexi-mix  and use any kind of beans. I also like to sprinkle finished taquitos with Bragg, for a cheesy taste!

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