Posted on February 21, 2012

Orange Black Bean Taquitos with Spiked Sour “Cream”

  • Serves 4
  • Preparation Time: 10 minutes
  • Cook Time: 20 minutes


  • 1 large yellow onion, diced small
  • 4 cloves garlic, minced
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
  • Zest and juice of 2 oranges
  • Two 15-ounce cans black beans, drained and rinsed, about 4 cups
  • Sea salt to taste
  • 18 corn tortillas
  • 1 batch Spiked Sour Cream Recipe
  • 1 jar salsa

The orange zest and juice in this recipe brightens the dish and elevates the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad.


Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and cook another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.

Season with salt and puree the mixture in a food processor until smooth but still a little chunky.

Place the tortillas, a few at a time, in a non-stick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Wrap in foil and repeat with the remaining tortillas.

Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large non-stick skillet and heat over medium-low heat for 3 to 4 minutes.

Serve with the Spiked Sour Cream and salsa.


Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

View all contributions by Del Sroufe