Friday, December 16, 2011


Are you in the mood for superfood protein rolled into a brown rice tortilla and baked until crisp? I know I am! Please join me in preparing this Mexican dish - the gluten free vegan version, that is.

    1. Preheat oven to 400 degrees, and make sure tortillas are at room temperature.
    2. Cook the rice and quinoa in 1 cup boiling water.
    3. After the water is absorbed, turn stove off and add black beans and hemp seeds. Mix ingredients well.
    4. Optional: if you want spicy, add a few dashes of cayenne pepper
    5. Spread 1 spoonful of the filling over half of a tortilla. Roll tightly to form a taquito starting from the filled side of the tortilla. Place flap side down in a baking dish. Repeat with the remaining 5 tortillas.
    6. Lightly sprinkle olive oil on the taquitos to promote browning.
    7. Bake in oven for 12-15 minutes until desired crispiness. Crispiness. Even that word just makes me hungry!
    Serve as a lovely appetizer at your house party to be dipped in guacamole, or as a main course with tomato salsa, avocado, lettuce, and even olives. Are you adding these items to your grocery list? I hope so:)


    1. OMG those look so good.. I have not had taquitos in years, will have to try ASAP! Perfect comfort food for the weekend. Have a great weekend!!

    2. I've been waiting for these!!! YUMMO! I DIE! =) kristen

    3. Thank you!!!!!! Have a great weekend to you as well :) :)

    4. and these are for you dear Kristen!!