Crispy Black Bean Taquitos

Name: Crispy Black Bean Taquitos
Total time: 40 min
Yield: 2
Ingredients: 280 g black beans; 160 g sweetcorn; 140 g red sweet pepper; 240 g wholegrain tortillas; 20 g rapeseed oil; 6 g smoked paprika; 4 g iodised salt; 2 g black pepper; 180 g tomato passata

40 min
≈ €2.10
2 servings
Easy

Main ingredients: black beans, sweetcorn, red sweet pepper, and wholegrain tortillas. Allow about 40 minutes for 2 servings.

Calories744.7 kcal

Protein27.3 g

Fat22.1 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten

Equipment

stove
oven

Prepare

Drain black beans in a sieve

Drain black beans in a sieve, rinse and drain thoroughly. Drain sweetcorn in a sieve, rinse and drain thoroughly.

Cook

Wash red sweet pepper

Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces.

Heat rapeseed oil in a pan

Heat rapeseed oil in a pan over medium heat. Add red sweet pepper and fry for 5 minutes, stirring regularly, until softened and lightly browned.

Lower the heat

Lower the heat. Add smoked paprika and stir for just 30 seconds until fragrant, taking care not to let anything darken.

Add black beans and sweetcorn

Add black beans and sweetcorn to the same pan and stir-fry for 3 minutes until cooked through.

Roughly mash black beans

Roughly mash black beans, sweetcorn and red sweet pepper in a bowl with a fork.

Season with iodised salt and black pepper

Season with iodised salt and black pepper, then mix thoroughly before serving.

Warm wholegrain tortillas in a dry pan

Warm wholegrain tortillas in a dry pan for 20–30 seconds per side until flexible.

Preheat the oven

Preheat the oven to 210°C conventional. Spread a small amount of the filling (black beans, sweetcorn and red sweet pepper) over the warm wholegrain tortillas.

Roll tightly into thin tubes

Roll tightly into thin tubes and place seam-side down on baking paper. Bake for 15 minutes until crisp.

Add tomato passata to the same pan

Add tomato passata to the same pan and stir well. Bring to the boil, then cover and simmer gently for 4 minutes until the firm ingredients are tender, stirring occasionally.