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It has become a quarantine tradition to do mexican food once a week. This tuesd…

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It has become a quarantine tradition to do mexican food once a week.

This tuesday was bean taquitos with Salty Lime Avocado Crema on top. Crunchy on the outside, spicy & cheesy inside. Everything is homemade and very simple. Just heat the corn tortillas, add a mix of white and black beans (I cooked mine with onions, garlic, chili powder, cumin, and smoked paprika), add some grated gouda cheese, roll the tortillas, and set in the oven until crispy.

Top your tacos with some smashed avocado and fresh coriander leaves!

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Se ha convertido en una tradición de cuarentena hacer tacos una vez a la semana.

Todo es casero y muy sencillo. Solo calienta las tortillas de maíz, agrega una mezcla de frijoles blancos y negros (yo cociné los míos con cebolla, ajo, chile en polvo, comino y pimentón ahumado), agrega un poco de queso gouda rallado, enrolla las tortillas y coloca en el horno hasta que estén crujientes.

¡Acompaña tus taquitos con aguacate y hojitas de cilantro!