12 corn tortillas
1 cup refried black beans (can substitute pinto or other beans)
1 1/2 cups light flavored olive oil
vegan sour cream for dipping (optional)
Heat olive oil in a pan at low or med-low heat for 2 minutes or until hot. It is important not to burn olive oil. Keep the heat low enough that it doesn’t smoke.
Microwave 3 tortillas for 45 seconds.
Scoop 1 – 1 ½ tablespoon of beans on each tortilla (one at a time) and roll into a thin taquito (about a ½ inch diameter).
Fry, 3 at a time, with tongs for about 4 minutes, turning every minute.
Place on plate lined with paper towel to drain excess grease.
While frying, microwave 3 more tortillas and repeat.
Serve plain or with a dipping sauce.
This dish is wonderful for making large quantities and storing in the freezer. I prefer reheating the taquitos in the toaster oven (rather than microwave), which gives them a nice crispy texture.
Cover the taquitos in enchilada sauce and vegan cheese. Bake at 350 F for 20 minutes to make yummy bean enchiladas.
Mess around with different fillings. Try tofu, bean, and/or vegetable (like mushroom) mixtures.