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Black Bean Taquitos with an Enchilada Sauce

Áine Carlin
  • Serves: 2-4
  • Preparation: 10
  • Cooking: 40
  • Ready: 50

Satisfying protein-rich black bean taquitoes meet a super-spicy enchilada sauce in this harmonious plate of awesomeness!


For the taquitos

  • 1 tablespoon olive oil, plus extra for brushing
  • 1 onion, finely chopped
  • ¼ fennel bulb, finely chopped
  • 1 garlic clove
  • 400 g canned black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 rosemary sprig, finely chopped
  • ½ vegetable stock cube
  • 30 ml soya cream (or other plant cream)
  • juice of ½ lime, plus extra to serve
  • 4 wholewheat tortillas
  • salt and freshly ground black pepper
  • sliced avocado and chopped fresh coriander, to serve

For the enchilada sauce

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ tablespoon maple syrup
  • 400 g can plum tomatoes
  • juice of ½ lime


Heat the oil in a saucepan. Add the onion, season and sweat gently until translucent. Add the fennel Cook until it begins to soften.

Add the garlic. Once fragrant, add the beans to the pan. Sprinkle over the cumin and rosemary, season and sauté for about 5 minutes.

Cover with water, add the stock cube and simmer for about 10 minutes until the liquid reduces significantly. Add the soya cream, stir to combine and cook for 1–2 minutes. Spritz over the lime juice, roughly mash, check for seasoning and set aside until needed.

For the enchilada sauce, heat the oil in a heavy-based saucepan. Add the onion to the pan, season and cook until translucent. Add the garlic, chilli, smoked paprika, cayenne and a splash of maple syrup and sauté for several minutes. Cook gently until fragrant before adding the tomatoes. Season and crush the tomatoes using the back of a spoon before simmering for 20 minutes.

Transfer to a food processor and blitz until smooth. Return to the pan, add the lime juice, check for seasoning and warm through.

Divide the black bean mixture between the tortillas and roll each into a tight cigar shape. Brush each taquito lightly with oil. Heat a large frying pan and toast each taquito all over until crispy and golden brown. Serve immediately with the enchilada sauce. Garnish with sliced avocado and coriander.

Additonal notes

From The New Vegan by Áine Carlin, published by Kyle Books. Photography by Nassima Rothacker.

“Normally fried in excessive amounts of oil, taquitos aren’t the healthiest Mexican option, which is why I’ve tried to cut down on the calorie count while still retaining that crucial crunch. Instead of going down the normal route, I’ve opted to brush each tortilla roll lightly with oil and toast them off in a dry pan … same effect, much less fat. The super-spicy enchilada sauce is what brings this harmonious plate of awesomeness together, making it one of my favourite (and frequent) week-night specials. Got guests? No worries. Just make them in batches and keep warm in a medium oven. Comfort. Food. Nailed.”

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