Crispy Air Fryer Black Bean Taquitos
Filled with seasoned black beans and a creamy dairy-free nacho cheese sauce, these crispy air fryer taquitos are a fun, flavor packed dinner that's ready in under 20 minutes. Oven instructions are included if you're making a larger batch.
Servings 4 servings
Calories 441kcal
Equipment
Ingredients
Vegan Nacho Cheese
- ⅓ cup raw cashews
- ⅓ cup fresh water, plus more for soaking cashews
- 1.5 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
Black Bean Filling
- 1 medium red onion
- 1 medium red bell pepper
- avocado oil or olive oil spray
- 1.5 cups black beans (1 can, rinsed and drained)
- 2-3 medium chipotle in adobo
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
Other ingredients
- 12 small tortillas (almond flour, chickpea flour, cassava or corn)
Instructions
- Start by soaking the cashews in hot water (see tips in post).⅓ cup raw cashews
- Using a small food processor, process the red onion and red bell pepper until finely chopped.1 medium red onion, 1 medium red bell pepper
- Preheat a skillet, add the avocado oil or olive oil spray and add the veggies. Cook 4-5 minutes.avocado oil or olive oil spray
- While veggies are cooking, rinse and drain the black beans.1.5 cups black beans (1 can, rinsed and drained)
- Add the black beans, chipotle pepper, salt, ground cumin and 2-3 tablespoons of the red bell pepper and red onion mixture to the food processor. Process until mostly smooth.1.5 cups black beans (1 can, rinsed and drained), 2-3 medium chipotle in adobo, ½ teaspoon sea salt, ½ teaspoon ground cumin
- Once veggies are done cooking, add the rest of the veggies to the black bean mixture and stir them in (no blending.
- Drain the cashews and discard the soaking water. Add the cashews, 1/3 cup water, nutritional yeast, salt and smoked paprika to a high speed blender. Blend on high at least 1 minute until smooth.⅓ cup raw cashews, ⅓ cup fresh water, plus more for soaking cashews, 1.5 tablespoons nutritional yeast, ½ teaspoon sea salt, ½ teaspoon smoked paprika
- Take 5-6 of the tortillas and add them to a plate. Cover the plate with a damp paper towel or dish towel. Microwave for 20 seconds to make the tortillas more pliable.12 small tortillas (almond flour, chickpea flour, cassava or corn)
- Take one tortilla, add 2-3 tablespoons of the black bean mixture and 1-2 teaspoons of the dairy free nacho cheese to the bottom of the tortilla.
- Carefully roll the tortilla, pushing the filling out to the sides to make a tightly formed rolled taco.
- Place the tortilla seam side down in the air fryer, repeat with the rest until you fill up the air fryer basket.
- Cook at 350F for 7 minutes in the air fryer.
- Repeat this process again (microwave tortillas, fill and roll) for the rest of the tortillas. Don't make these ahead as they tend to dry out.
- Enjoy with guacamole, salsa, or chipotle mayo for dipping.
Notes
This recipe nutritional facts is for 3 tortillas, using almond flour tortillas from Trader Joe's.
Top tips
- Finely dice the vegetables. Small pieces make the filling easier to roll inside the tortillas. I like to use a small food processor to speed this up.
- Place the taquitos seam-side down. Arrange them close together in the air fryer basket so they stay rolled while cooking.
- Don't assemble more than one batch at a time. The tortillas can start to dry out and crack while they wait. If you do need to assemble them ahead of time, cover them with a damp paper towel or kitchen towel to keep them soft.
- Air Fryer: Reheat at 350°F for 3 to 4 minutes.
- Oven: Reheat at 375°F for 5 to 8 minutes.
Nutrition
Calories: 441kcal | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Fiber: 11g | Sugar: 5g
