For taquitos:
1 can black beans
1 can refried pinto or black beans
2 canned adobo peppers
1.5 cups shredded cheddar or monterey jack
handful of chopped cilantro
1/2 cup cooked brown rice
sea salt and pepper
12 gluten free or flour tortillas (I use Siete )

For salsa:
1 mango diced
1 red pepper diced
1 yellow pepper diced
1/2 yellow onion diced
1 avocado diced
Chopped fresh chives or green onions
handful of chopped fresh cilantro
1-2 limes juiced


1. Preheat oven to 350
2. Rinse the black beans and stir together with refried beans, cheese, 2 minced adobo peppers in sauce
3. Add rice and cilantro, thick sea salt and pepper to taste
4. Place a large piece of parchment paper on a baking sheet
5. Warm each tortilla in a non-stick skillet over high heat, just to soften, and roll each tortilla with 3 spoonfuls bean filling
6. Place rolled tortilla seam side down on prepped baking sheet and brush lightly with olive oil.
7. Place all prepared taquitos in oven for 10 minutes; flip and bake for another 8-10 minutes
8. While taquitos are baking, toss all salsa ingredients together
9. Serve taquitos with salsa, chopped lettuce and sour cream (for extra punch, add some adobo sauce to your sour cream!)