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The Best Vegan Taquitos with Easy Instant Pot Filling
Ingredients
  • 1.5 cups dried unsoaked pinto beans*, rinsed and picked over
  • ½ green bell pepper, diced
  • 1 medium onion, chopped
  • ½ cup frozen corn kernels
  • 2 cups water or vegetable broth
  • Avocado oil, as needed for sautéing vegetables (or more water/vegetable broth for oil free**)
  • 16 small taco-sized flour or corn tortillas***
  • subheading: Taco Seasoning:
  • 1 ½ tsp dried oregano
  • 1 tsp ground cumin
  • 2 tsp chili powder, mild or spicy
  • 1 tsp paprika
  • Salt, pepper to taste
  • subheading: Easy Avocado Dip:
  • 1 ripe avocado
  • 1 ½ tsp fresh lime juice, or more to taste
  • 4 sprigs cilantro, finely chopped
  • 2 Tbsp red onion, finely chopped
  • Big dash granulated garlic OR 1 small garlic clove, finely minced
  • Salt, black pepper to taste
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