Masala Mex Taquitos!

What happens when Mexican street food meets Indian spices? These Masala Mex Taquitos! Forget everything you know about traditional recipes - we're mixing black beans, tofu, and a whole load of Indian spices into something totally unexpected. Crispy, packed with protein, and honestly? Way more exciting than your standard dinner.

The filling is enough to fill 24 small corn tortillas and a serving is assumed to be 3 tortillas. The filling can be frozen and defrosted for when you have people over and want to impress your guests.

If you can’t find corn tortillas, use any wraps of your choice. The accompanying avocado, mint and yoghurt chutney is so moreish that you may need to double the recipe!

Filling Ingredients

400g black beans, drained and rinsed (235 grams drained weight)

280g firm or extra firm tofu, pressed and crumbled

1/2 cup walnuts, finely chopped

1 large onion, finely diced

8 cloves garlic, crushed

1 bell pepper chopped finely

1 thumb-sized piece of ginger peeled and grated

5 green chilies, finely chopped (adjust to spice preference)

1 tsp cumin seeds

3 tsp garam masala (I used pau bhaji masala, again adjust to taste)

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

1 tsp amchur (dried mango powder)

1/4 cup chopped fresh coriander

Salt to taste

Juice of half a lime or lemon

For Assembly

24 Old El Paso corn tortillas

Extra virgin Oil spray  (optional)

3 tablespoons plain or gluten free flour- mix with enough water to make a thick uniform paste

Indian-Style Mint-avocado and Yoghurt Chutney

2 ripe avocadoes

1/2 cup unsweetened plant-based yogurt (I used unsweetened Greek-style soya yoghurt for more protein)

1/4 cup fresh mint leaves

1/4 cup fresh coriander (leaves and stalks)

1 to 2 green chillies (optional)

1/2 tsp roasted cumin powder

1/2 tsp chaat masala (optional)

1 garlic clove

Salt to taste

Squeeze of lemon juice

Method

Filling (Indian-Style)

1. Heat a few sprays of extra virgin olive oil in a large skillet over medium heat or omit if oil free.

2. Add cumin seeds when the pan is hot and let them splutter for 30 seconds.

3. Add onion and sauté until golden brown (about 3-4 minutes).

4. Add garlic, ginger, and green chilies, sauté for 1 minute until fragrant.

5. Add crumbled tofu and walnuts, cooking for 2 minutes.

6. Add black beans, bell pepper, garam masala, amchur, coriander powder, cumin powder, turmeric, and salt and pepper to taste.

7. Cook for just 10 minutes, lightly mashing some beans.

8. Finish with lemon juice and fresh coriander.

   
   

Indian-Style Chutney

1. Blend all chutney ingredients until smooth.

2. Adjust consistency with water if needed.

Assembly & Cooking

Sealing Technique

1. Mix 3 tbsp flour with 4-5 tbsp water.

2. Create a paste-like consistency.

3. Brush edges of each tortilla add the filling on one corner, leaving a centimetre border on the edge before rolling into a cigar-shape.

4. Press and seal edges firmly with the flour-water slurry.

Oven Method

1. Temperature: 180°C (350°F).

2. Lightly brush/spray taquitos with extra virgin olive oil (optional) and arrange on a parchment lined baking tray.

3. Bake 12-15 minutes.

4. Flip at 6-7 minutes.

   
   

Air Fryer Method

1. Temperature: 170°C (340°F).

2. Spray the taquitos with extra virgin olive oil if desired and arrange in the air fryer basket.

3. Cook 8-10 minutes.

4. Shake basket at 4-5 minutes.

   
   

Crispiness Tips

1. Pat filling dry before rolling.

2. Don't overcrowd cooking surface.

3. Rest 2-3 minutes after cooking.

Serving Suggestions

1. Sprinkle with chaat masala before serving for extra tang.

2. Serve with additional sides like:

   • Quick cucumber raita.

   • Indian-style pickled onions (with lemon juice and chaat masala).

Nutritional information: If serving 8 people with the chutney, each serving contains 586 calories, 20 grams fat, of which saturates 4.4 grams, 84.7 grams carbs and 18 grams of protein.

Why not visit my YouTube Channel for this recipe and more!