Baked Black Bean Taquitos

2 cans black beans, drained & rinsed
1 medium onion, diced
3 garlic cloves, minced
1 cup vegetable stock
1 tsp paprika
½ tsp cumin powder
½ tsp SIDS SALT & PEPPER
1 tbsp butter
1½ tbsp lime juice
½ tsp SIDS CRAZY LEMON
¼ cup coriander, chopped
12x 15 cm flour tortillas
2 tbsp olive oil, for brushing

In a medium saucepan, simmer the beans, onion, garlic, veggie stock, and spices for 15 minutes, until the onion softens nicely and the liquid has almost evaporated.
Add the butter, lime juice, SIDS CRAZY LEMON, coriander, and mash everything together with a potato masher.
Lay out the tortillas on a flat surface and divide the bean mixture among the 12 tortillas. (about 3 tablespoons for each) Roll up each tortilla tightly and place it seam side down.
Line a large baking tray with baking paper or a silicone mat. Spread oil evenly across it.
Place the taquitos seam side down on the baking tray, making sure that you are leaving at least 1 cm of space between each one.
Using a pastry brush, brush a thin layer of oil on each taquito.
Bake at 200°C for 20-25 minutes, until the tortillas start to brown.
USING CORN TORTILLAS -
If you prefer making this recipe gluten-free, then you can substitute corn tortillas for the flour tortillas. Because it's more difficult to roll these tortillas without breaking them, here is how you can soften them:-
Wrap a stack of corn tortillas in a damp paper towel and then wrap them in plastic wrap. Microwave them for about a minute, until they are warm and flexible. Then begin filling and carefully rolling the corn tortilla taquitos.