Vegetarian Taquitos and Cilantro-Lime Rice

First of all, I’m once again posting recipes here on Our Blessed Road. I liked the design of my other blog, but hated that I had two blogs and too much to keep up with. No one really knew where to look and it’s just too confusing. So you can now find all my recipes imported here!

This recipe is one I came across on Twitter! It’s not necessarily a strict recipe, but it’s super easy, very healthy and really delicious!

Vegetarian Whole Wheat Taquitos:

Preheat oven to 450. Saute half a chopped onion until soft, add 2 T. cumin and saute about a minute. Add a large can of drained pinto beans and cook for a few minutes. Turn of the heat and use a potato masher to mash the beans. Spread a thin line of beans onto a taco-size whole wheat tortilla. Top with cheese, roll into thin rolls. Place in a lightly greased baking dish, brush the tops with oil, and bake for around 13-15 minutes. 
Cilantro-Lime Rice:

Cook brown rice according to package directions (these proportions are for 1 cup uncooked rice). Add about a 1/3 cup finely chopped cilantro and juice of two limes; stir. 

Guacamole: 


Mash two small avocados with a fork. Add one clove of garlic, finely chopped, 1/4 c. chopped cilantro; pinch of salt, juice of half a lime, and a scoop of your favorite salsa to taste.

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