Serves: 4 (9-10 taquitos)
- 1 tbs olive oil
- 1 tbs grape seed oil
- 2 garlic cloves, minced
- 1/2 white or yellow onion, diced
- 1 15-oz can black beans, drained, not rinsed
- 4 oz chopped mild green chilies, excess liquid drained
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 cup chunky red salsa
- 9-10 yellow corn tortillas (we used Tortilla Land Fresh Uncooked Corn Tortillas)
- freshly ground black pepper
- fresh lime juice
- Frank’s hot sauce
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Heat a large pot over medium heat. Add the olive oil, garlic, and onion. Season with a pinch of salt and pepper. Saute until the onions are translucent, approximately 5 minutes.
- Add in the black beans, chilies, cumin, chili powder, salsa, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine and use a masher to smash most of the black beans so the filling becomes thicker.
- Taste and adjust seasonings as needed. Cook for 2-3 minutes and remove from heat.
- Heat a panini maker or large skillet. As you are making the taquitos, place each corn tortilla in the panini maker or skillet for approx. 30-40 seconds to make it super pliable (this is necessary or else the tortillas will crack when rolling).
- Fill the tortillas, one at a time, with 2-3 tbs of the black bean and green chili mixture.
- Roll into tight, cigar-like shapes.
- Place each taquito seam-side down on the baking sheet. Make sure to leave room between each so they are able to get nice and crispy.
- Repeat until all taquitos have been made.
- Spray or brush each taquito with grape seed oil (or something with a high smoke point).
- Bake for 14-17 minutes, or until crispy and golden brown.
- Serve immediately with guacamole, salsa, fresh lime juice, and Franks hot sauce.
Variations & Notes:
- If reheating, place on a baking sheet and warm in a 350 degree oven for 15 minutes.
- To freeze, partially bake the taquitos for 5 minutes and let cool. Freeze them in a single layer on a cookie sheet. Transfer to freezer bags and use within 2-3 months. When you are ready to eat the frozen taquitos, bake them for 15-20 minutes at 425 degrees, flipping them halfway through.
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