Apparently I can’t ever make enough Mexican inspired meals to satisfy myself, and this was even better because it didn’t have any meat. Bonus!
*The original recipe called for refried beans. Since this purchase is not currently on my grocery list I decided to mash up some black beans, hummus style, add a little EVOO and garlic, leaving it somewhat lumpy. I added shredded raw organic sharp white cheddar and it was fantastic. The boys ate it up!
Black Bean Taquitos
One 15 or 16 oz. can of black beans (or beans of your choice)
1/2 cup grated or shredded cheese of your choice
1 garlic clove, finely chopped
1/2 tsp. lemon juice
Salt & Pepper
12 6 inch corn tortillas
*Assembly was very simple. Drain and rinse beans, then mash with about 2 tbsp. EVOO and lemon juice. Add garlic and salt & pepper to taste. Mixture should not be as creamy as hummus.
Heat skillet over low heat and warm up the tortillas for about 15 seconds on each side. Place tortillas on a work surface and spoon about 2 tbsp. of bean mixture onto each one. Add a little cheese and roll up carefully. Heat about 1 tbsp. EVOO over medium heat and place ‘cigars’ seam side down, until browned. Turn over and brown other side. Work in batches of 3, draining them on paper towel-lined plate. Serve with Garlic Sour Cream and Cucumber Salsa.
Cucumber Salsa & Garlic Sour Cream
1 cucumber, peeled and chopped
2 small cloves garlic, finely chopped
1 tsp. dried cilantro (if using fresh you can add more, to taste)
2 tbsp. flat-leaf parsley, chopped
2 tbsp. EVOO
3 tsp. lemon juice (or to taste), divided
Salt & Pepper
1/2 cup sour cream
In a medium bowl, stir together cucumber, one clove garlic, cilantro, and the parsley. Stir in 2 tsp. of the olive oil, 2 tsp. lemon juice, 1 tsp. salt, and 1/2 tsp. pepper. Stir the remaining lemon juice and garlic into the sour cream.
You can easily add any type of protien to these easy taquitos, such as steak or ground beef. I’ve also made them with diced chicken.
*Recipe adapted from EveryDay with Rachael Ray