Crispy Baked Taquitos with Black Bean Filling

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Ingredients

15 oz. canned black beans, slightly drained
14 oz. vegetarian refried beans
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. minced garlic (about 1 clove)
12 small (6-8 inch) whole wheat or flour tortillas
6 scallions, all the green and a little of the white parts, sliced
2 tomatoes, diced
1 cup shredded Cheddar cheese
1 cup salsa, for serving
1 cup low fat or nonfat sour cream, for serving

Rated: (4/5), based on 1 review

Crispy Baked Taquitos with Black Bean Filling

Our family likes our taquitos baked until they are crispy, and then smothered with salsa. Serve them with watermelon, which also helps counteract the effects on your body of the salt from this recipe.

Submitted by:
Aviva Goldfarb Aviva Goldfarb is the author and founder of The Six O'Clock Scramble®, an online weekly menu planner and cookbook to help busy families put easy, healthy and delicious meals on the table each and every night.

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Make It:

1. Preheat the oven to 400 degrees and spray a 9 x 13-inch baking dish with nonstick cooking spray. In a medium saucepan over medium heat, combine the black beans, refried beans, chili powder, cumin and garlic. Simmer it for 5 minutes.

2. Mash the bean mixture until it is a thick puree (you can use a potato masher right in the pan.)

3. On a clean plate, lay a tortilla flat and place 2 big tablespoons of bean mixture in the center of the tortilla. Top it with some scallions, tomatoes, and cheese. Roll up the tortilla into a tube shape and place it in the baking pan, seam side down. Repeat until you’ve used all the tortillas. Reserve any leftover filling for dipping.

4. Bake the taquitos until they are lightly browned, about 15 minutes. Serve them with salsa, sour cream, and/or any leftover black bean filling.

Scramble Flavor Booster: Use 1 Tbsp. chili powder and double the garlic. Add 1 diced chili pepper to the saucepan with the beans, if desired, and serve them with spicy salsa.

Tip: If the tortillas are stiff, heat them for 30 seconds to 1 minute in the microwave to soften them.

Clean It:

Seek out bags of dried beans at your local health food store instead of canned beans. Cans are often lined with BPA, and the beans coated in a gunky liquid coating full of preservatives.

Green It:

Though already a fantastic vegetarian dish, go vegan by eliminating the cheese from this dish. A plant-based meal is better for the environment than an animal-based one.

Make It Fun:

Launch “Taquito Tuesday” at your house! Once the bean mixture is ready, put the ingredients in individual bowls and let the kids build their own, roll them up, and stack them in the baking dish.

Image Courtesy of Burke Wicker.

Reviews

jacqueline melendez (Guest)

Submitted on December 12, 2009 at 9:00 pm

I just wanted to note...if you use dried beans most have to soak over night or while your at work. Once I tried to impress my Spanish Mother in Law with dried instead...I called her asking why they are so hard! She laughed at me. ** Instead of sour cream, go for Oikos, organic Greek yogurt add dill, salt pepper, garlic powder...and add fresh cucumber to the tacos...!