CREAMY BLACK BEAN TAQUITOS
Corn and
Black Bean Taquitos with Creamy Avocado Dip - A meatless, dairy-free recipe
that's perfect for match day!
INGREDIENTS
- 2 green onions
- 1/8 tsp garlic powder
- 4 oz can diced green chiles
- 15 oz can black beans
- 15 6 inch corn tortillas
- 2-3 dashes hot sauce (optional)
- 3 Tbsp cooking oil, divided, for frying
- 4 oz cream cheese (room temperature)
- 1/8 tsp salt (or to taste)
INSTRUCTIONS
First, rinse
and drain the black beans. Drain the green peppers, diced. Slice the green
onions. Add the cream cheese, black beans, green peppers, green onion, hot
sauce, garlic powder and salt to a bowl. Then, mix until smooth, then taste and
adjust the salt or hot sauce to your liking.
Stack 5
tortillas on a plate, cover them with a damp paper towel and microwave for
about 20 seconds to soften them (this prevents them from cracking when rolled).
Heat a large nonstick or cast iron skillet over medium heat. Work quickly while
frying pan, place about 2 tablespoons of black beans in each tortilla and roll
tightly.
Once the
five are filled, add about 1 tablespoon of cooking oil to the pan, let it heat
for a few seconds (it should sparkle), then add the filled taquilla side down.
Cook the taquitos on each side until they are brown and crisp, then transfer to
a clean plate.
Repeat the
process in small batches of five, adding a little more oil to the pan each time
until all the filling has been used (about 15 taquitos). Serve still hot. Happy
Cooking Time.
