Crispy Plant-Based Taquitos
Ingredients
- 8 corn tortillas
- 1 cup cooked black beans
- 1 cup corn kernels
- ½ cup onion finely diced
- ½ cup bell pepper finely diced
- My signature nacho "cheese"
- Salsa for serving (optional)
Instructions
- Warm the corn tortillas for 20–30 seconds in the microwave wrapped in a damp paper towel or briefly steam them until soft and pliable. This helps prevent them from cracking while rolling.
- In a bowl, combine the black beans, corn, onion, bell pepper and a generous spoonful of my signature nacho "cheese." Spoon a small amount of filling onto each tortilla and roll tightly.
- Place seam-side down on a parchment-lined baking sheet. Bake at 425°F for 20–25 minutes, turning halfway through, until lightly browned and crispy.
- Serve with your favorite salsa, if desired.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
