Instructions:

• Start by heating the plant butter in a large skillet over medium heat. Once melted, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic, cumin, paprika, salt, and pepper, cooking for another minute until fragrant.
• Stir in the drained black beans and vegetable broth. Allow the mixture to simmer for about 10 minutes, stirring occasionally. The beans should be soft and easy to mash.
• Using a fork or a potato masher, mash the black bean mixture until it reaches your desired consistency. It’s okay to leave some chunks for texture. Stir in the lime juice and chopped cilantro, mixing well to combine all the flavors.
• Preheat your oven to 400°F (200°C). Take a tortilla and spoon a generous amount of the black bean filling into the center. Roll it tightly and place it seam-side down on a baking sheet. Repeat this process with the remaining tortillas and filling.
• Once all the taquitos are assembled, brush the tops with olive oil. Bake in the preheated oven for about 20-25 minutes, or until the taquitos are golden brown and crispy.
• Remove the taquitos from the oven and let them cool for a minute. Serve them warm with your favorite dipping sauces, such as salsa, guacamole, or sour cream.