This is a whole-food, plant-based recipe without oil, that’s simple to make and sure to please any picky eater.
www.TheHighFiveDiet.com
These bean taquitos are so much tastier and fresher than the frozen taquitos I used to buy, and they aren’t greasy or give me a stomachache like store-bought or restaurant taquitos. These also make delicious party snacks.
Filling Ingredients 2 cans oil-free, fat-free, refried pinto beans 3 T coconut aminos ¼ cup salsa ¼ cup filtered water
A few dashes of each: salt, garlic powder, oregano, red chili pepper flakes, cayenne pepper, paprika, cumin, chipotle chili powder
2 T nutritional yeast flakes 1 onion, peeled and diced ½ red bell pepper, seeded, cored and chopped 1-2 T jarred jalapeno juice 26 non-GMO corn tortillas made with corn and lime juice
½ head of cauliflower (10.5 ounces/300g) 1/4 cup (30g) tapioca flour 1 tablespoon (5g) nutritional yeast ½ teaspoon salt add to taste ½ cup (120ml) non-dairy milk unsweetened and unflavored
15 Ounce Can White Beans (White Kidney Or Cannellini Beans) Drained And Rinsed
2 Cloves Garlic, Peeled And Roughly Chopped
1 To 1 1/3 Cup Plant-Based Milk, Unsweetened–More For Looser Consistency
1 Small Ripe Avocado
2 Tablespoons Lime Juice—Zest Of One Lime If Desired
1 Tablespoon Dijon Mustard
1 Teaspoon Onion Granules Or Powder
1/2 – 3/4 Teaspoon Salt, Or Salt Substitute. Add To Taste
Freshly Ground Pepper
Pinch Of Cayenne Pepper, Optional
Oil Free
This is a delicious way to dress a salad, Buddha bowl, or crudites, while adding additional protein, fiber, and nourishment. The avocado adds a pretty green hue.
Add all ingredients to a blender or food processor and blend on high speed, scraping down sides as needed, until the dressing is completely smooth and creamy. Store in the refrigerator. It lasts about a week.
Note: I have experimented with this recipe, using 1/3 cup of well soaked pumpkin seeds or cashews instead of the avocado. Start with only 1 cup plant milk, then add more as desired. Also tasty, though I like the avocado a lot.
