Vegan Taquitos

1 tbsp avocado oil and more for baking as needed 

 1/2 medium white onion, diced 

 2 cloves garlic, minced 

 1 tsp smoked paprika 

 1/2 tsp ground coriander 

 1/4 tsp ground cumin 

 1, 15 OZ can low sodium black beans

 1/3 cup store-bought salsa 

 1/2 cup low sodium vegetable broth or water 

 8-10 corn tortillas (I used flour)

 Salt and pepper to taste

Preheat oven to 425F and brush a baking tray with little oil to coat.  

Heat up the oil in a pan over medium low heat. 

Add the onions with a pinch of salt and saute until softened. 

Stir in the garlic and saute again until fragrant  

To the pan, add the paprika, coriander, and cumin and stir to combine with the veggies. 

Pour in the black beans, salsa and veggie broth and stir to combine allowing the mixture to heat through for 5 minutes 

 Using a potato masher or back of a cooking spatula, lightly mash everything together until the mixture thickens then set aside to prepare the tortillas  

Wrap your corn tortillas up in a damp paper towel and microwave for 40 seconds to make them more pliable (skip if using flour tortillas). 

Fill one tortilla with 2-3 tbsp of the bean filling and roll it up. 

Place the rolled taquito on a baking tray seam side down and brush or spray with oil as needed. Repeat with the remaining filling. (Continued) 

 Bake in the oven for 15 minutes, then flip and bake 5 more minutes until crispy around the edges. 

Serve with shredded cabbage and additional salsa for dipping then enjoy.

by Nourishedbycat