These taquitos are easy to make, healthy, and delicious! We liked them so much after I first made them that we had them two more times within the same week and a half ;) Enjoy!
Baked Black Bean TaquitosAdapted from: Naturally Ella who adapted it from a Whole Foods recipe :) Keepin' the love going.
Servings: 6-8 Taquitos
- 1/2 medium yellow onion finely diced
- 1 clove garlic minced
- 1 small jalapeno de-seeded and finely diced
- 1/2 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 3/4 cup black beans drained and rinsed if using from a can
- 1/4-1/3 cup cilantro
- 6-8 white or yellow corn tortillas
- 1/2 cup Colby Jack, mozzarella, queso fresco, or Oaxaca cheese (i.e. whatever kind you like ;)
- Oil for brushing
- Pre-heat oven to 425˚ and bring a medium/large pot of water to a simmer.
- 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.
- 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.
- Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.
P.S. Don't worry, we are working on Job's shuffling skills