Taquitos

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.

Ingredients:

• 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)

Directions:

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:)