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Vegan Tomatillo Taquitos

Carolyn Scott-Hamilton
  • minutes
  • Serves 4

INGREDIENTS

1

Avocado, medium to large pitted, and mashed

1 12 ounce can

Black beans

1/3 cup

Cilantro

1 1/2 cups

Corn

2 tbsp

Garlic

1 1/2 cups

Red bell pepper

3

Russet potatoes, large

1 cup

Scallions

1

Serrano pepper

1 28 ounce can

Tomatillos

1/2 cup

Yellow onion

3/4 cup

Vegan cream cheese

1/2 cup

Vegan sour cream

1

Salt and pepper

1 1/2 tbsp

Olive oil

2 cups

Safflower oil

1 tsp

Cumin

8

8-inch flour tortillas

3/4 cup

Cheese, vegan