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Food & Drink

Áine Carlin’s delicious Black Bean Taquitos recipe is perfect for National Vegetarian Week


Black Bean Taquitos with an Enchilada sauce (Picture: Nassima Rothacker)

Did you know it’s National Vegetarian Week? In honour of all the vegetarians out there or for those who just fancy a meat-free meal we have a gorgeous recipe from one of our favourite Irish cooks, Áine Carlin.

Black Bean Taquitos

Normally fried in excessive amounts of oil, taquitos aren’t the healthiest Mexican option, which is why I’ve tried to cut down on the calorie count while still retaining that crucial crunch. Instead of going down the normal route, I’ve opted to brush each tortilla roll lightly with oil and toast them off in a dry pan… same effect, much less fat. The super-spicy enchilada sauce is what brings this harmonious plate of awesomeness together, making it one of my favourite (and frequent) weeknight specials. Got guests? No worries. Just make them in batches and keep warm in a medium oven.
Comfort. Food. Nailed.

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Serves 2–4


1 tablespoon olive oil, plus extra for brushing
1 onion, finely chopped
1/4 fennel bulb, finely chopped
1 garlic clove
400g canned black beans, drained and rinsed
1 teaspoon ground cumin
1 rosemary sprig, finely chopped
1/2 vegetable stock cube
30ml soya cream (or other plant cream)
juice of 1/2 lime, plus extra to serve
4 x wholewheat tortillas
salt and freshly ground black pepper
sliced avocado and chopped fresh coriander, to serve

For the enchilada sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 tablespoon maple syrup
400g can plum tomatoes
juice of 1/2 lime


1. Heat the oil in a saucepan. Add the onion, season and sweat gently until translucent. Add the fennel. Cook until it begins to soften.
2. Add the garlic. Once fragrant, add the beans to the pan. Sprinkle over the cumin and rosemary, season and saute for about 5 minutes.
3. Cover with water, add the stock cube and simmer for about 10 minutes until the liquid reduces significantly. Add the soya cream, stir to combine and cook for 1–2 minutes. Spritz over the lime juice, roughly mash, check for seasoning and set aside until needed.
4. For the enchilada sauce, heat the oil in a heavy-based saucepan. Add the onion to the pan, season and cook until translucent. Add the garlic, chilli, smoked paprika, cayenne and a splash of maple syrup and saute for several minutes. Cook gently until fragrant before adding the tomatoes. Season and crush the tomatoes using the back of a spoon before simmering for 20 minutes.
5. Transfer to a food processor and blitz until smooth. Return to the pan, add the lime juice, check for seasoning and warm through.
6 Divide the black bean mixture between the tortillas and roll each into a tight cigar shape. Brush each taquito lightly with oil. Heat a large frying pan and toast each taquito all over until crispy and
golden brown. Serve immediately with the enchilada sauce. Garnish with sliced avocado and coriander.

This recipe comes from The New Vegan by Aine Carlin, published by Kyle Books, RRP £14.99


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