CORN & BEAN TAQUITOS

These flute-like stuffed tortilla rolls are often also called flautas – you will typically find them deep-fried, but I think that shallow frying yields results that are just as tasty. You’ll get the crispiest taquitos if you use corn tortillas rather than wheat. You can also bake them at 180°C.(350°F), Gas Mark 4 for 15–20 minutes for a healthier, more hands-off version. Try filling them with sweet potato or peppers, too.

SERVES 4–6

400 g (13 oz) can of black beans, drained and rinsed

200 g (7 oz) can of sweetcorn, drained

2 teaspoons ground cumin

2 teaspoons chipotle paste

1/2 small red onion, finely chopped

3 garlic cloves, finely grated small handful of coriander

leaves, finely chopped

10–12 small tortillas (ideally corn, not wheat)

juice of ½ lime

flavourless oil, to fry

salt and pepper

To serve

1 avocado

finely grated zest and juice of 1 lime

¼ lettuce, shredded

½ small red onion, finely chopped

1 tomato, finely chopped

In a large bowl, mash the beans with a potato masher or the back of a fork until mostly broken up. Add the sweetcorn, spices, onion, garlic and coriander. Mix well to combine. Season with salt, pepper and the lime juice.

Heat the tortillas for 30 seconds on high in the microwave (this helps them be more malleable).

Spread the filing down one end of the tortillas, and roll up very tightly, placing them seamside down on a plate or tray while you repeat with the rest.

Add enough oil to a large frying pan to cover the base. Add the taquitos and cook seam side down for 1–2 minutes, then flip and cook for another 1–2 minutes. Repeat until you have cooked them all.

Mash the flesh of the avocado with the zest and juice of the lime and season to taste.

Serve the taquitos with the mashed avocado, lettuce, onion and tomato.

This recipe is from Broke Vegan: Speedy by Saskia Sidey.

If you liked this recipe, why not try these Peking Mushroom Pancakes from Asian Green by Ching-He Huang?