Thursday, February 2, 2012


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I've been promising VB that I would make taquitos for over a week. Things keep coming up and I keep having to say: "maybe tomorrow." Well, "tomorrow" finally came yesterday and I made taquitos while testing a new product -- Harmony Valley Vegetarian Hamburger Mix. So, for this recipe, keep in mind that I used a particular product that is crumbly and unflavored. Certainly you don't have to use this product to make this recipe, but be mindful of the amount of seasonings you use if you choose a flavored product.

For this taquitos recipe, you will need:
  • 1 pableno pepper
  • 1/2 large onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cayenne pepper (you can adjust it to your desired heat level)
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 pound imitation meat crumble (I used Harmony Valley Vegetarian Hamburger Mix. Trader Joe's Soy Chorizo or El Burrito's Soyrizo are also good options.)
  • 3 tablespoons canola oil
  • 4 tablespoons water
  • salt to taste
  • about 15 corn tortillas
  • your choice of salsa, guacamole, and/or sour cream
Begin by charring the skin of the pableno pepper on all sides over open flame. If you do not have a gas stove, you can broil on high for 3 to 5 minutes on each side until the entire pepper is charred. Place charred pepper in a container. Cover container tightly with plastic wrap. Set aside for 15 minutes. Remove the pepper and peel away the charred skin. Remove the core, seeds and ribs. Finely dice and set aside.

In a nonstick skillet, heat up 1 tablespoon canola oil. Gently sweat diced onion and pepper until onion becomes translucent, about 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about a couple more minutes. Remove and set aside.

Brown imitation meat product with a tablespoon of canola oil in a nonstick skillet. Once the mix is browned, add back the onion pepper mixture. Season with salt, ground cumin, dried oregano and dried cayenne pepper. Cook gently for about 5 more minutes. Set aside.

Gently mash pinto beans until there are no whole beans left. Add 1 tablespoon canola oil into a nonstick skillet. Once the fat shimmers, add mashed beans. Stir gently until all the oil gets absorbed. Add 4 tablespoons water. Mix together water with mashed beans quickly and cook until the mixture reaches a paste consistency. Remove. Combine together refried beans with the meat mixture. Set aside and allow mixture to cool.

Pre-heat oven to 400 degrees. Grease an ovenproof dish with nonstick spray.

Heat up a dry nonstick skillet over medium heat. Quickly toast corn tortillas in the skillet on both sides until softened. Place about 2 tablespoons of the bean mixture on the tortilla, in a log shape on the upper half of the tortilla. Take the short (top) edge and tuck it firmly under the bean mixture. Push that edge slightly away and roll tortilla firmly into a taquito. Place it seam down into the greased ovenproof dish. Repeat the process until the dish is filled. Spray the taquitos liberally with nonstick spray to allow it to become crispy in the oven. Bake for 30 to 45 minutes, rotating them half way through the cooking process to allow them to crisp on all sides. Serve with salsa, guacamole and/or sour cream.

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