Mexican type foods have always been a favorite of mine. I am not sure what it is about the foods but everything about them makes me happy. I love spicy food, carbs, cheese, sauces and veggies! You can’t go wrong. I feel like there are a million different ways to switch up the dishes so you never get bored. I also think you can get much healthier with Latin dishes. It could just be me but I really never get tired of them and am always excited to try new dishes. It may be that I rarely ruin my latin themed food and that because I don’t eat animals I can enjoy my experiments much more than other dishes that have to be made into vegetarian dishes.
½ medium yellow onion
1 clove garlic
1 small jalapeno
½ tablespoon canola oil
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon sea salt
½ cup black beans
¼ cup cilantro
6-8 corn tortillas
½ cup Colby or Pepper Jack Cheese (any cheese you prefer is fine)
Canola oil for brushing
1. Preheat oven to 425˚
2. Bring medium or large pot of water to a simmer.
3. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4. Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8. Roll tight and place seam side down on a baking sheet covered in parchment paper.
9. Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.