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.
- 6 brown rice tortillas at room temperature (Trader Joe's brand, or http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/gluten-free/whole-grain-brown-rice-tortillas)
- 1 tablespoon extra virgin olive oil
- 1 cup water
- 1/4 cup no salt black beans
- 1/4 cup wild rice (dry)
- 1/4 cup quinoa (dry)
- 1/4 cup hemp seeds
- cayenne pepper (optional)
- Preheat oven to 400 degrees, and make sure tortillas are at room temperature.
- Cook the rice and quinoa in 1 cup boiling water.
- After the water is absorbed, turn stove off and add black beans and hemp seeds. Mix ingredients well.
- Optional: if you want spicy, add a few dashes of cayenne pepper
- 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.
- Lightly sprinkle olive oil on the taquitos to promote browning.
- Bake in oven for 12-15 minutes until desired crispiness. Crispiness. Even that word just makes me hungry!
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!!
ReplyDeleteI've been waiting for these!!! YUMMO! I DIE! =) kristen
ReplyDeleteThank you!!!!!! Have a great weekend to you as well :) :)
ReplyDeleteand these are for you dear Kristen!!
ReplyDelete