Ingredients

The following ingredients have 16 Servings
  • 5 oz raw cashews, soaked overnight, drained and rinsed
  • 1 tsp Dijon mustard
  • juice of half a lime
  • 1/4 tsp kosher salt
  • pinch fresh cracked pepper
  • 1/4 cup Silk Original Unsweetened Almond Milk
  • 1 can black beans, drained and rinsed
  • 1 medium green bell pepper, seeded and finely diced
  • 4 oz can diced green chilies, drained (see Notes)
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh cracked pepper
  • 1/2 tsp cumin
  • 1/2 Tbs fresh chopped chives
  • 16 whole wheat fajita tortillas (or substitute corn tortillas for gluten-free option)
  • cooking spray
  • ​Guacamole​ or salsa

Instruction

  • Heat oven to 350F.
  • In a food processor, blend the ingredients for the Cashew-Lime Ricotta until very smooth.
  • In a large bowl, combine the ingredients for the Black Bean Filling. Add the Cashew-Lime Ricotta.
  • For each taquito, lay out a tortilla and put a scant 1/4 cup of filling down the center. Roll up the tortilla, spray with cooking spray, and place on a large bake sheet. Repeat with remaining ingredients.
  • Bake taquitos at 350F for 30 minutes or until crisp. Serve with guacamole or salsa. Yields: 16 taquitos.