Black Bean and Roasted Carrot Taquitos

aka black bean and carrot flautas


I feel like there’s this misconception that eating vegan is expensive. Heavy on the wallet. A drain on the bank account.

It can be that way sometimes, but it doesn’t have to be. I’ll be going into a lot more detail on the subject in an upcoming post, but for now let’s talk about these taquitos.

Quick aside — I’m pretty sure that they call them flautas in Mexico (flutes), but for SEO purposes, I’m sticking to taquitos.

These taquitos are vegan and tasty and cheap.

They’re filling too. I feel there’s some sort of unspoken rule that you’re kind of supposed to eat too much Mexican food. This recipe makes 12 taquitos, so even if you just split it with your boo, you’re still stuffing yourself with six tacos.

Not recommended, but possible.

ps sorry for the short post. I just don’t really feel like talking about taquitos much, other than to say I’ve made them often and they just keep gettin’ better each time.



Black Bean and Roasted Carrot Tauquitos

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: serves 2-4


  • 1 lb carrots
  • 1 can black beans
  • 12 white corn tortillas
  • juice of 1 lemon
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • coconut oil
  • salt
  • 1 heaping tsp crushed red pepper
  • 1/2 heaping tsp microplane grated garlic
  • For serving, optional-- cashew crema, avocado, cilantro, jalapenos, sriracha, whatever


  1. Throw some toothpicks in water to soak them.
  2. Preheat the oven to 400.
  3. Chop the carrots into sticks.
  4. Toss the carrots sticks in the lemon juice, chili powder, turmeric, and a pinch or two of salt.
  5. Roast the carrots for ten minutes.
  6. While the carrots are roasting, combine the red pepper, garlic, and more salt.
  7. Rub the coconut oil on both sides of the tortillas.
  8. In the last minute of the carrot roasting, throw the tortillas in oven to pre-toast them. This will prevent them from getting soggy from the black beans. Remove the tortillas when you remove the carrots
  9. Smash the black beans onto the tortillas, and divide the carrots among them.
  10. Roll up the tortillas and secure them with the toothpicks.
  11. Return everything to the oven for 10 more minutes.
  12. Top with a drizzle of smashed avocado, cashew cream, sriracha, jalapeno slices, and cilantro.
  13. Enjoy
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