On this episode of #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! Enjoy! #JaneUnchained
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!
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 togetherPut finished mixture inside each flour tortilla and roll them up, putting seam down.Lightly brush olive oil on the top to make taquitos crispyBake 20-25 minutes, turning onceTake 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.