**Make the Swap: Crispy Black Bean Taquitos**

Growing up, my family's meals were centered around veggies and beans as the main protein source. This upbringing taught me that with a few simple substitutions, we can easily transform delicious recipes into fully plant-based dishes. These taquitos take my traditional frijoles de la olla and turn them into crispy, flavorful pockets of goodness perfect for a quick weeknight dinner.

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Make the Swap: Crispy Black Bean Taquitos

Ingredients:

- 2 cups cooked black beans (or frijoles de la olla)

- 1 serrano pepper

- 1/4 onion

- 3-4 garlic cloves

- Neutral oil for frying

- Corn tortillas

- Lettuce

- Onions

- Tomatoes

- Salsa

- Salt and pepper to taste

Instructions:

1. Heat 1/2 tablespoon of oil in a pan over medium heat. Fry the onions, garlic, and serrano until fragrant.

2. Add the black beans to the pan and simmer over medium heat. Add about 1/2 cup of bean water and season with salt and pepper to taste. Cover and let simmer for 10 minutes.

3. Blend the bean mixture until smooth and let it cool until it thickens slightly.

4. Warm the corn tortillas lightly. Spoon some of the bean mixture onto a tortilla, fold, and repeat until all the beans are used up.

5. Fry the taquitos over medium heat until the tortillas are golden brown. Remove onto a wire rack.

6. Serve the taquitos with tomatoes, onions, lettuce, and salsa on top or inside for added flavor and texture.

About the Creator:

Jonathan Dillanes, aka Hrna Eatz, is a first-generation Mexican American sharing his love for food and culture through easy, approachable, yet elevated recipes. Follow him on Instagram @hrnaeatz for more delicious plant-based creations!