Loma Linda Taco Stuffing Samosas
India inspired samosas which will remind you of all that you love in a Taco – crispy, crunchy and delicious!
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Bake a delicious savory pouch with these Indian-inspired and entirely-vegan samosas. Crispy and crunchy, each samosa is packed with vegetables and Loma Linda Taco Filling before being wrapped in a spring roll sheet and shaped into a triangle. Fry each samosa to a golden brown before serving with salsa to enjoy the plant-based flavors of Taco Filling in a new way.
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Serving Size: 60 Samosas
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1 lb Loma Linda Taco Filling
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20 spring roll sheets, frozen or fresh
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1 can black beans
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2-3 spring onions, finely chopped
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1 tbsp tablespoon fresh coriander, finely chopped
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1 cup frozen corn
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1 tbsp taco seasoning
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1 tbsp all-purpose flour
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2 tbsp water
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Oil for frying
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In a bowl, take the Taco Filling and add in black beans and corn. Mix and microwave for 2 minutes.
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Next, add in chopped spring onions, fresh coriander and taco seasoning. Mix well. The samosa filling is ready.
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Stack all the spring roll sheets together and cut into 3 parts of equal width (you should get a total of 60 wrappers)
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Take a bowl and mix water with all purpose flour to form a paste. Keep aside.
Take one strip of the spring roll sheet. With the help of a pastry brush, apply a thin film of flour paste on the sides of the strip.
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Gently place 1-2 teaspoons of stuffing on one end of the strip and gently fold it in a zig zag formation to form the triangular shape of the samosa. Seal the edges with the flour paste as needed and place on a plate. Repeat this with all the strips and filling.
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Heat the oil in a deep pan. When hot, add a couple of samosas at a time and fry both the sides till golden brown. Serve with your favorite salsa.
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To make these healthier, you can bake them instead. Brush both sides of the samosas and bake at 375F for 20-25 minutes. Flip them at half baking time to get even color on both sides.
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For a variation, try phyllo sheets and bake. Do not fry when using phyllo sheets.