I had been craving black beans and cheese. Instead of making my usual double-decker quesadilla, I thought I’d try something new. Taquitos sounded yummy, but I wasn’t in the mood for deep-frying. So I made oven-baked taquitos.
Heating the corn tortillas in the oven prior to rolling the taquitos prevents tearing. Placing the stack of tortillas, wrapped in foil, in a heated oven for a few minutes works well, but steaming the tortillas for a few seconds works even better.
These taquitos are versatile as you can add any combination of spices or change the filling all together to suit your craving. I used chili powder and ground cumin and served my taquitos with chipotle sour cream.
Yield: 20 Taquitos
20 Corn Tortillas
2 Cans Black Beans, drained and rinsed
2 Cups Shredded Cheddar Cheese
2 Tablespoons Chipotle Sauce
1 Tablespoon Cumin
1 Tablespoon Chili Pwder
Vegetable or Canola Oil
1. Heat oven to 425 Degrees.
2.Place half of the tortillas in a steaming basket and steam for about one minute. You can steam fewer tortillas at once for a shorter amount of time. If you do not have a steaming basket, wrap tortillas in foil and place in a 350 degree oven for 5 minutes.
3. In a medium bowl, mix together the black beans, cheese, chipotle sauce, cumin, chili powder and salt.
4.Place about 1 ½ Tablespoons of filling on one end of the tortilla, and wrap tightly. Brush rolled taquito with oil and place seam side down on a baking sheet. Place as many taquitos as you can on one baking sheet, leaving about an inch between each taquito.
5. Bake taquitos until golden brown, flipping once. (about ten minutes.)
6. Serve taquitos warm with sour cream or chipotle sour cream.
Chipotle Sour Cream
Yield: 1 Cup
1 Cup Sour Cream
5 Tablespoons Chipotle Sauce
1. Mix the two ingredients together until incorporated, adding more chipotle sauce if desired.