Step 1

Place a pan over medium heat, warm the oil and evenly spread it through the pan. When hot, add the halved tomatoes cut side down with the quartered onions and char for 3-4 minutes on both sides. Add the garlic cloves with the onions, and sauté together for 2-3 minutes until the onions have softened and the outside of the garlic is golden. Transfer the charred vegetables to a blender cup.

Step 2

Add the chili de árbol to the pan, toasting for 10 seconds on both sides (turn quick to avoid burning the peppers). Allow the peppers to cool for a minute then remove the stems and transfer to the blender cup. Allow all the ingredients to cool, about 15 minutes.

Step 3

Add in the vinegar, bouillon, and a pinch of salt then blend on high until smooth. Taste and add more salt as needed.

Step 4

Preheat oven to 425F and brush a baking tray with oil to coat.

Step 5

Heat up the oil in a pan over medium low heat. Add the onions with a pinch of salt and sauté until softened. Stir in the garlic and sauté again until fragrant.

Step 6

To the pan, add the paprika, coriander, and cumin then stir to combine with the veggies. Pour in the black beans, salsa, and veggie broth. Stir to combine allowing the mixture to heat through for 5 minutes. Using a potato masher, or the back of a cooking spatula, lightly mash everything together until the mixture thickens then set aside to cool while you prepare the tortillas.

Step 7

Heat up your tortillas to make them more pliable and easy to roll. You can do this two different ways. You can either, wrap a stack of 5-6 tortillas in a damp paper towel then microwave for 45-50 seconds to make them pliable for rolling. Or, you can heat them up in a skillet over medium low heat. When the pan is hot, place a tortilla on the pan and warm through for 15 seconds, then flip and warm for another 15 seconds. Flip the tortilla one more time and warm for 15 seconds and you’ll notice it start to puff up in certain areas. Transfer the warmed tortillas to a clean kitchen towel. Fold the towel over the tortillas to help keep them warm and pliable until ready to use.

Step 8

Fill one tortilla with 2-3 tbsp of the bean filling and roll it up. Place the rolled taquito on a baking tray seam side down and brush or spray with oil as needed. Repeat with the remaining filling.

Step 9

Bake in the oven on the bottom rack for 15 minutes, then flip and bake 8-10 more minutes on the middle rack until the other side is golden. After flipping, if your tortillas appear dry, brush them with a little more oil before baking.

Step 10

To serve, top with crema, shredded lettuce, pico de gallo and/or additional salsa for dipping then enjoy.