On this episode of  #SaturdaySnackdown Erin Riley-CarrascoPETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 shares her delicious recipe of black bean and corn taquitos with vegan Chipotle Sauce in honor of Cinco de Mayo! Enjoy! #JaneUnchained

 

Today on #SaturdaySnackdown Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 shares her delicious recipe of black bean and corn taquitos with vegan Chipotle Sauce in honor of Cinco de Mayo tomorrow! Enjoy! #JaneUnchained

Posted by Jane Velez-Mitchell on Saturday, May 4, 2019

 

I am feeling festive so in honor of Cinco de Mayo, I made these authentic black bean and corn taquitos filled with orange bell peppers, onion, vegan mozzarella cheese and fresh garlic. These are SO easy to make and take only 20 minutes in the oven to cook! Finished off by making some homemade chipotle sauce and layered with my favorite toppings. Filled with plant protein goodness and no cholesterol! It feels great to be VEGAN! ENJOY! #veganmexicanfoood #crueltyfreefood #nocholesterol #dairyfreefood #vegancomfortfood #letscookvegan #vegana #plantbasedprotein #veganfoodshare #compassionbeginsonyourplate #noanimalsharmed #saturdaysnackdown #janeunchained

VegfestLA is happening NOW!  Today, May 5th at Woodley Park in Los Angeles.  You should definatley get down there for lots of vegan deliciousness! 

Ingredients for the delicious taquitos!

 

This looks so good…I am HUNGRY!

 

Erin Riley-Carrasco showing off her awesome vegan taquitos!

 

RECIPE!

 

Ingredients:
1 can black beans
1 can corn
1/2 cup red onion – diced
1 orange bell pepper – diced
1/2 cup vegan mozzarella cheese
6 cloves fresh garlic – minced
1 tablespoon smoked paprika
corn or flour tortillas (i used uncooked flour tortillas)
Toppings:
cilantro
avocado
tomatoes
green onions (optional)
chipotle sauce
lime
Homemade Chipotle Sauce:
1/2 cup vegan mayonnaise
2 tablespoons Sriracha
1 teaspoon Garlic Chili Sauce
Mix together
Recipe: (makes 8 Taquitos)
Turn oven to 375 degrees. Line a baking sheet with parchment paper.
Put black beans and corn in food processor and blend.
Put mixture into bowl and add bell peppers, onion, vegan cheese and fresh minced garlic. Stir together
Put finished mixture inside each flour tortilla and roll them up, putting seam down.
Lightly brush olive oil on the top to make taquitos crispy
Bake 20-25 minutes, turning once
Take out and let cool.
Place taquitos on a serving platter and top with chopped fresh cilantro, avocados, chopped tomatoes, green onions, squeezed lime and chipotle sauce.