Creamy Black Bean
Taquitos
Ingredients:
- 8 oz cream cheese (room
temperature)
- 2-15 oz can black
beans
- 2- 4 oz can diced
green chilies
- 4 green onions
- 2-3 dashes hot sauce
(optional)
- 1/4 tsp garlic
powder
- 1/4 tsp salt (or to
taste)
- 24 6-inch corn tortillas
Directions: Rinse and drain the black beans. Drain
the diced green chilies. Slice the green onions. Add the cream cheese, black
beans, green chilies, green onion, hot sauce, garlic powder, and salt to a
bowl.
Stir
together until evenly combined, then taste and adjust the salt or hot sauce to
your liking.
Stack
5 tortillas on a plate, cover with a damp paper towel, and microwave for about
20 seconds to soften (this helps prevent them from cracking when rolled).
Heat
a large non-stick or cast-iron skillet over medium heat. Working quickly
Place
about 2 Tbsp of the black bean filling in each tortilla then roll tightly
closed.
Once
all five are filled, add about 1 Tbsp cooking oil to the skillet, give it a few
seconds to heat (it should shimmer), then add the filled taquitos seam side
down.
Cook
the taquitos on each side until brown and crispy, then transfer to a clean
plate.
Repeat
the process in small batches of five, adding a little more oil to the skillet
each time until all the filling has been used (about 24-30 taquitos). Serve
while still hot
