Baked Pintos and Rice Taquitos

by Lindsay Robeson | February 24, 2019

Rice taquitos are a perfect appetizer or a tasty family dinner for taco Tuesday. There are plenty of renditions and filling ideas, but I love sticking to the classic pintos and rice. This recipe is clean, made from whole foods, and a great dinner for kids. My oldest loves to dip them. It’s even more fun when you give them the trifecta of dipping options: salsa, vegan sour cream, and guacamole. Even my youngest can enjoy these rice taquitos for dinner. I just simply give her the filling and a spoon since shes too little for a crunchy tortilla shell. It’s great for the whole family so no one misses out and no need to make separate meals to accommodate everyone at the dinner table.

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Baked Pintos and Rice Taquitos

Ingredients:

• 2 cups pinto beans, cooked
• 1 cup brown rice, cooked
• 1/2 cup white onion, diced
• 1/2 cup + 4 tbsp. water
• 1 tbsp. tomato paste
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 tbsp. nutritional yeast
• 12 corn tortillas
• 1/2 cup vegan cheese ( optional )

Directions:

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
• In a nonstick sauté pan, add 4 tbsp. of water and heat to medium heat. Add diced onions and sauté until onions are translucent and water has evaporated. Make sure to stir consistently so the onions do not stick.
• Pour in 1/2 cup of water and then stir in tomato paste until well combined. Mix in pinto beans and rice.
• Add in garlic powder, cumin, chili powder, and salt. Simmer ingredients until the mixture becomes thick, about 3-5 minutes.
• Remove from heat and fold in nutritional yeast.
• Heat tortillas according to package in the microwave, you want to make sure they are pliable so that they do not break when rolled.
• One at a time, fill the center of the tortilla with 2 tbsp of pinto bean mixture and roll tightly. ( If using vegan cheese, sprinkle on top of bean mixture before rolling.) Place on baking sheet seam side down. Continue until all tortillas are used or all mixture is gone.
• Bake in the oven for 15-20 minutes until shells are golden brown. Half-way through baking turn them over to bake on the other side. If the shells are not strong enough to hold without the seam side down, give them another 5 minutes before turning.
• Serve with your favorite dipping sauce.

Did you like this baked pintos and rice taquitos recipe? Let me know in the comments below.

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