Sunday, June 26, 2011

Baked Black Bean Taquitos

Baked Black Bean Taquitos 
 Serves: 6 pieces
Prep time: 30 minutes

1/2 medium yellow onion

1 clove garlic

1 small jalapeno (opt)

1/2 tablespoon sunflower oil (or olive oil)

1/2 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper (or to taste)

1/2 teaspoon sea salt

1/2 cup black beans

1/4 cup cilantro

6-8 none corn tortillas

1/2 cup Colby Jack Cheese

More Sunflower oil (or olive oil) for brushing

1.Pre-heat oven to 425ish 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.

Everyone loved these and they were so simple to make.
 I didn't have a couple of the ingredients, but they still tasted delicious.
And don't forget the lime. We love a little squeeze on ours...
 I made some fresh guacamole which was devoured in minutes.
A must have for the recipe book...
healthy; easy and delicious!
Now if only we can find a good substitute for cheese!

1 comment:

Beth said...


These were so good! I added some red pepper to the mix and left out the jalapeno.

So good!