Slow-Cooked Black Beans & Poblano Pepper Baked Taquitos
Easy and tasty are the way to describe this weeknight vegan and gluten-free baked taquito recipe. Made with meatless and flourless ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodal.com.
Cooking tools:
- Slow cooker
- Measuring cup
- Colander
- Skillet
- Potato masher
- Measuring spoon
- Chef's knife
- Cutting board
- Pan
- Tongs
- Griddle
- Plate
- Baking sheet
- Pastry brush
- Oven
- Kitchen gloves
- Spoon
- Spatula
- Mixing bowl
- Stove
Ingredients
- 1/2 lb (about 1 heaping cup) dry black beans, rinsed
- 4 cups water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1 – 1 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 8 corn tortillas
- 3 small (2 medium) poblano peppers
- 2 Tbsp-ish canola oil
- sour cream, vegan or otherwise, optional
- salsa, for serving, optional
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