Alicia Miller : Baked Black Bean Taquitos

Lunch/DinnerAlicia

Apr 14

Ingredients

2 cans no/low sodium black beans (with liquid)
½ small red onion, diced
1 small red bell pepper, diced
3 large garlic cloves, minced
1 teaspoon chili powder (optional)
½ teaspoon paprika
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 pinch salt (optional)
1 pinch pepper (optional)
½ cup vegetable stock or water
½ lime, juiced
12, 4” white corn tortilla rounds
Olive oil/avocado oil spray
1 bunch fresh cilantro, chopped (for garnish)
½ head lettuce, shredded (for garnish)
Guacamole or salsa for dipping

Instructions

1. Preheat oven to 400 degrees and spray baking sheet with a light mist of oil spray. This will help the taquitos become crispy all around

2. Add the black beans, red bell pepper, onion, garlic, stock or water, lime juice, and spices to a medium saucepan over medium-high heat.

3. Stir thoroughly, bring to a rolling boil, reduce heat to medium-low and simmer, uncovered for about 15-20 minutes until the mixture starts to reduce and thicken. Once the beans are ready set them aside to cool for about 5 minutes. Remove the bay leaf.

4. While the beans cool wrap the tortillas in a paper towel and warm them in the microwave for about 20 seconds-this is to prevent them from breaking apart when you roll them. You can warm about 3-5 at a time

5. Once the tortillas are ready spoon about 2-3 tablespoons of the black bean mixture into the center of a tortilla and roll. You can mash them gently with a fork to ensure that they stay inside the shell. Place the rolled taquitos seam side down on the baking sheet and spray the tops with another light mist of oil spray

6. Bake for 15-20 minutes or until they are golden brown on the outside. Cut in half for your little one. Garnish with lettuce and cilantro if desired and serve with fresh salsa and guac!