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Baked Black Bean Taquitos
Makes 6-8 taquitos
I like making vegetarian meals once or twice a week, both for health and to help stretch the food budget, and when it’s something hearty like these taquitos no one even misses the meat. I usually double this recipe for my family of five. I would serve this with rice and maybe a salad or raw cut veggies. Of course, this meal is all about the dips, so don’t skimp on the salsa and guacamole!
Ingredients:
½ medium yellow onion
1 clove garlic
1 small jalapeno
½ tablespoon sunflower oil
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon sea salt
1 cup black beans
¼ cup cilantro
6-8 corn tortillas
½ cup Colby Jack Cheese
Sunflower oil for brushing
Directions:
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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