Wednesday, July 31, 2013

Black Bean Taquitos Please!

1/2 medium yellow onion
1 clove garlic
1 small jalapeno
1/2 tablespoon sunflower oil
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 cup black beans
1/4 cup cilantro
6-8 corn tortillas
1/2 cup Colby Jack Cheese
Sunflower oil for brushing

Preheat 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.

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