We've been huge fans of Lauren Toyota ever since, well, forever, so when we were asked to collaborate with her to celebrate the launch of her new cookbook, it was a total no-brainer! Lauren is a former MTV Canada host and a YouTube sensation. Her channel and blog, hot for food, have both been huge influences in forwarding the movement towards plant-based eating. This recipe is a fun entertaining idea, and the sauces you'll find are versatile and delicious. You'll want to have these on hand to accompany many plant-based meals. Enjoy!
Spicy Black Bean Taquitos
1 small onion, halved
6 green onions, white and green parts, coarsely chopped
4 garlic cloves
1⁄2 teaspoon ground cumin
1 teaspoon chili powder
2 cups cooked Flourist Black Beans
1 jalapeño chile pepper, seeded and diced (use half a jalapeño for mild)
1 cup thawed frozen corn
1⁄2 cup diced red bell pepper (about 1⁄2 pepper)
3 teaspoons vegetable oil, plus 1⁄2 cup for frying
11⁄2 cups The Nacho Cheese (recipe to follow)
20 (6-inch) corn tortillas
The Guac Sauce, for serving
The Sour Cream, for serving
Process the onion, green onions, garlic, cumin, and chili powder in a food processor until very finely minced. Add the beans, jalapeño, corn, and bell pepper, and run the food processor a few times just to get everything very finely chopped, but don’t process so much that the mixture becomes a smooth mash.
Heat a large cast-iron skillet or heavy-bottomed pan over medium heat with 1 teaspoon of the vegetable oil. Add the mixture from the food processor and cook for 3 to 4 minutes, stirring occasionally, until soft and fragrant. Pour the mixture into a large bowl. Add the nacho cheese and combine well.
Wipe out the skillet and coat it with 1 teaspoon of the vegetable oil heated over medium-low heat. Place 2 to 3 tortillas in the pan to warm up, flipping once or twice. This step may be unnecessary if you’re using flour tortillas or have very fresh corn tortillas. I always find they’re a little dry, and this will help with rolling the taquitos. Add the remaining 1 teaspoon vegetable oil to the pan after warming a few tortillas, if necessary. As you remove the warmed tortillas from the pan, start rolling them up. Place about 2 tablespoons of filling on one-third of a tortilla and shape into a log, rolling tightly and tucking one end under. Place the filled tortillas seam side down on baking sheets.
Once all the tortillas are warmed, leave the pan over the heat and add the 1⁄2 cup vegetable oil for frying.
Place the taquitos seam side down in the hot frying oil. They should sizzle immediately or else the oil isn't hot enough. Fry in batches for 3 to 4 minutes, flipping the taquitos halfway through. Lower the heat if necessary. Remove the fried taquitos to paper towels to absorb excess oil.
Serve immediately with The Guac Sauce and The Sour Cream (recipes to follow).
The Nacho Cheese
1 cup peeled, cubed white potato (about 1 small potato)
1⁄2 cup peeled, diced carrot (about 1 carrot)
1⁄4 cup vegetable oil
1⁄4 cup nondairy milk or water
1 tablespoon nutritional yeast
11⁄2 teaspoons arrowroot flour
1 teaspoon garlic powder
1teaspoon onion powder
1⁄2 teaspoon sea salt
2 teaspoons freshly squeezed lemon juice
6 pickled jalapeño slices or to taste, plus 3 tablespoons brine
1 tablespoon tomato paste
Bring a pot of water to a boil and cook the potato and carrot until fork- tender, 6 to 8 minutes. Drain the vegetables and immediately place in a high-powdered blender. If you cook the potatoes too long, they will become starchy and your sauce will not be smooth.
Add the remaining ingredients to the blender and combine on high until smooth. Your sauce may be hot enough to serve immediately from the blender. If not, heat it in a saucepan for a few minutes until just bubbling and warm or reheat in a microwave.
When you reheat the sauce, a small amount of nondairy milk or water may be required to get a smooth consistency again.
2 ripe avocados, pitted and peeled
1⁄2 cup full-fat coconut milk
1⁄4 cup freshly squeezed lime juice
1 teaspoon hot sauce
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground pepper
If your coconut milk has separated in the can, make sure the milk and cream are combined before measuring the milk and adding to the blender. Place all the ingredients in a high-powered blender and blend until very smooth. Refrigerate the sauce and consume within 2 to 3 days.
The Sour Cream
1 cup raw cashews, soaked in hot water for 20 minutes
1⁄2 cup unsweetened nondairy milk or water
2 tablespoons freshly squeezed lemon juice
1⁄2 teaspoon apple cider vinegar
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground white pepper
Drain and rinse the cashews and place in a high-powered blender with the remaining ingredients. Combine on high until very smooth.
Refrigerate for at least 1 hour before serving. The sour cream keeps for up to 7 days in the fridge. I would make and consume this as soon as possible for a fresh taste. This isn’t the best recipe to freeze and keep for longer storage.