Black Bean Taquitos
These vegetarian taquitos are loaded with black beans, cream cheese, lime and corn, wrapped in tortillas. Brown them in a pan and serve with sour cream, green onions and salsa….
Instructions
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1
In a large bowl, combine the black beans, cream cheese, lime juice, cumin and hot sauce. Using a potato masher, lightly crush the mixture to purée half of the black beans. Add the corn, cheese and green onions. Mix well.
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2
On a work surface, lay out a few tortillas at a time. Place about 3 tbsp of the black bean mixture at the centre of the bottom half of each tortilla. Roll up while pressing down. Flip the taquitos over so the seam is facing downwards.
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3
In a large non-stick skillet over medium heat, warm the oil. Place half of the taquitos at a time in the skillet, seam-side down. Cook until golden, about 2 to 3 minutes on each side. Drain on paper towels. Cook the remaining taquitos, adding more oil as needed.
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4
Place the taquitos on a serving dish. Garnish with sour cream, green onions and salsa. Serve with rice or salad, if desired.
These vegetarian taquitos are loaded with black beans, cream cheese, lime and corn, wrapped in tortillas. Brown them in a pan and serve with sour cream, green onions and salsa. It’s a Mexican-inspired recipe that will find a place on your regular weeknight rotation and will easily nourish your family.
