These taquitos are simple to make and they freeze well. They always go fast at potlucks. Serve them as a finger food appetizer or add a salad and a side of rice for an easy dinner.
- 1 can (15 oz.) black beans, drained and rinsed (or 1 3/4 cups cooked black beans
- 1/2 can (undrained) Ro-Tel diced tomatoes with mild green chiles (you could sub salsa)
- 1 tablespoon packaged taco seasoning
- 10 corn tortillas
- 1 tablespoon olive oil or canned cooking spray
- Optional: cooked rice for serving
- Optional: salsa for serving
- Optional: guacamole for serving (see recipe below)
Preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat.
Combine the drained beans, tomatoes with their liquid, and taco seasoning in a medium pot. Mash the beans slightly with a potato masher or a the back of a spoon. Bring to a boil, reduce heat, and simmer uncovered for 10-15 minutes while you soften the tortillas.
Brush the corn tortillas with olive oil or lightly spray with cooking oil, stacking them on top of each other as you go. Heat a small pan over medium-high heat. Cook the tortillas for 15-20 seconds on each side, just until softened and pliable. Stack them up on a plate as you remove them from the pan.
To assemble the taquitos, place a scant 1/4 cup of the bean mixture in the center of the tortilla and roll up. Place seam side down on the baking sheet. Don’t worry if the filling doesn’t come all the way to the edges of the roll; it will expand as it bakes.
Bake the taquitos for 15 – 20 minutes until crispy and just beginning to color.
*You can fill and freeze unbaked taquitos. Freeze until firm on a cookie sheet and then transfer to a plastic bag. They will take a bit longer to bake, but no need to thaw first.
Makes 10 taquitos
Homemade Guacamole
- 2 large, ripe (very soft) avocados
- 1 teaspoon onion powder
- 1-2 cloves fresh garlic (or 1/2 teaspoon garlic powder)
- Juice of half a lemon (about 1 1/2 to 2 tablespoons, depending on personal preference)
- 1/4 teaspoon salt and freshly ground pepper to taste
- Optional: dash of Tabasco, Cholula, or cayenne pepper
Cut the avocados in half, remove pits, and use a spoon to scoop the flesh into a medium bowl. Mash the avocado with a pastry blender or fork until as smooth as desired.
Stir in the remaining ingredients, adjusting seasonings to taste.
Makes about 2 cups.
