Name: Black Bean Taquitos
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 1 can (19 oz/540 ml) black beans, rinsed and drained; ½ block (125 g) cream cheese, softened; 1 tbsp (15 ml) lime juice; 1 tsp ground cumin; Hot sauce, to taste (optional); ½ cup (75 g) frozen corn kernels, thawed; ½ cup (50 g) grated Tex-Mex cheese; 3 green onions, thinly sliced, plus more for serving; 10 small soft wheat tortillas, each 6 inches (15 cm) in diameter; 2 tbsp (30 ml) vegetable oil; Sour cream, for garnish; Homemade or store-bought salsa, for garnish

Preparation

- 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.
- 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.
- 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.
- Place the taquitos on a serving dish. Garnish with sour cream, green onions and salsa. Serve with rice or salad, if desired.

Black Bean Taquitos

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Ingredients

Preparation

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RICARDO The Rock 12" Frypan