Sunday, October 23, 2011

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos
5.0 from 1 reviews

Recipe type: Main Dishes
Author: Erin Alderson
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6 pieces
  • 1/2 medium yellow onion
  • 1 clove garlic
  • 1/2 tablespoon sunflower oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup black beans
  • 1/4 cup cilantro
  • 6-8 corn tortillas
  • 1/2 cup Colby Jack Cheese
  1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
  2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
  3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
  4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

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