• Vino & Veggies

Taquito Tuesday!

Switching it up with TAQUITO Tuesday! These taquitos were a hit with the whole fam. Especially if you have little ones that love to help in the kitchen. My son enjoyed helping to roll the taquitos up. I realized after making them that I probably should have used the air fryer making them extra crispy so I would highly recommend trying that if you have an air fryer.


I paired this recipe with the 2018 Oso Pardo Tempranillo. This earthy, bold wine has notes of cherry, orange, and smoke. 100% tempranillo, organic and vegan wine.


Ingredients- Recipe adapted from Wondermamas


-2 large potatoes peeled and sliced into 1⁄2 inch cubes.

-2 cans black beans, rinsed and drained

-2 cloves garlic, minced

-1 tsp cumin

-1 tsp paprika powder

-1⁄2 tsp chili powder

-1⁄2 tsp sea salt

-pinch of black pepper

-Corn tortillas


Sauce ingredients:

-1 cup cashews soaked for a couple of hours or in boiling water for 10 minutes

-1 small avocado

-1 clove garlic, minced

-1 tsp lemon juice

-1⁄2 tsp sea salt

-1⁄2 cup unsweetened non-dairy milk


Preheat oven to 400F. Dice up the potatoes and sprinkle a bit of sea salt and pepper over. Roast for 20 minutes, flipping 10 minutes through. Once finished, reduce the heat to 350F.


Once the potatoes are finished, let them cool a bit and then add them to a food processor with the black beans, cumin, paprika powder, chili powder, sea salt, black pepper, garlic, and 3-4 tbsp of water. Depending on the size of your food processor you may have to do this in steps. For example, process the potatoes first and transfer them to a large mixing bowl, then process the black beans and transfer them to the bowl. Combine the beans and potatoes until well mixed.


Add all of the sauce ingredients to a blender and blend until creamy. Taste test and adjust as needed. Warm up the corn tortillas for 1 minute in the microwave. We want the tortillas warm, so they do not break.


Once warm, add 1⁄4 cup of the potato mixture into each tortilla and roll-up. As you roll, place the taquitos onto a baking sheet lined with parchment paper. Repeat until all the mixture is used up. Bake (or air-fry) for 15-20 minutes, flipping 10 minutes through. Drizzle the dressing all over and serve!

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