Baked Black Bean Taquitos
Super easy and delicious recipe for taquitos! You could also add shredded chicken breast to the black bean mixture for chicken taquitos. Serve with sour cream, chopped lettuce, tomatoes, salsa, guacamole and green rice!
Recipe from (Erin Alderson) Naturally Ella at http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/ (Pinterest)
- 1/2 medium yellow onion
- 1 clove garlic
- 1 small jalapeno (optional)
- 1/2 tablespoon sunflower oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne peper
- 1/2 teaspoon sea salt
- 1/2 cup black beans, drained
- 1/4 cup cilantro
- 6-8 corn tortillas
- 1/2 cup Colby Jack cheese, shredded
- Sunflower oil for brushing
Preheat oven to 425 degrees 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, cayenne pepper and salt, and continue to cook for 1-2 minutes more. 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 just a minute to soften. Place tortilla on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of the cheese on top. Roll tightly 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 tortillas are a light brown color.