Baked Black Bean Taquitos
Baked Black Bean Taquitos (Rolls) are very versatile. You can mix and change what you put inside and make them stuffed with veggies, chicken or simply fill them with what’s in your fridge at the time or seasonal. All the vegetables come up with high nutrition and you will love it at once.
1 tablespoon olive oil, 1 small onion (diced), 2 cups mushrooms(diced), 1 cup parsley (minced), 1 cup yellow or orange bell pepper(diced), 1-15 oz. Black beans(drained and rinsed), 1 heaping tablespoon chilli powder, ½ teaspoon cumin, 1 ¼ cup butternut squash (roasted and mashed), salt and pepper to taste, 8-10 regular size whole wheat flat bread, freshly grated cheese, some salsa and sour cream.
1. Preheat your oven at 400 degrees.
2. Using a large non-stick pan, heat the olive oil over medium high heat. After a minute add the onions, mushrooms and swiss chard and sauté for about 3-4 minutes or until slightly softened.
Add the bell peppers and black beans continue to cook another 3 to 4 minutes. Add the chilli powder and the cumin and mix together well. Add the roasted and mashed butternut squash and mix well to combine with the other vegetables. Season with salt and pepper to taste. Remove from the heat and set aside.
3. Assemble your flat breads: working on a flat, clean surface or cutting board , lay down a whole wheat flat bread and spoon on about a ¼ cup of the butternut squash and black bean mixture evenly on the lower half of the flat bread. Top generously with the freshly grated cheese and roll the bread, starting from the bottom going up , closed. Brush each bread with oil and lay down on a lined baking sheet. Continue with the remaining breads.
4. Bake for 15-20 minutes until crispy on the outside.
Serve with salsa and sour cream.