AuthoradminCategoryBeans, Cheese, Cinco de mayo, Dinner, Lunch, VegetarianCuisineMexicanCooking MethodFrying, SauteeingNo meat needed in these tasty, filling taquitos. Bet your kids will love them too!
1 cup canned black beans, rinsed
1 shallot, minced & divided
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons chipotle sauce
juice 1/2 lime
1 cup shredded Mexican cheese blend or Colby Jack
1/4 cup sour cream
vegetable oil
8 corn tortillas, warmed
serve with
pico de gallo
guacamole
sour cream
1
Sauté 1/2 of the shallots in olive oil over medium-low heat for 2 minutes. Add the black beans and garlic. Cook for another 2 minutes. Transfer into a bowl and combine with chipotle sauce, lime juice, cheese and sour cream.
2
Heat 1/2 inch of oil into a deep pot or a dutch oven over medium-high heat.
3
Roll 1/8 of the mixture into a warmed tortilla. Continue this process. Fry in batches seam-side down for a few minutes on each side. Taquitos should golden brown & crispy. Transfer to a plate lined with paper towels to absorb excess grease.
Ingredients
1 cup canned black beans, rinsed
1 shallot, minced & divided
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons chipotle sauce
juice 1/2 lime
1 cup shredded Mexican cheese blend or Colby Jack
1/4 cup sour cream
vegetable oil
8 corn tortillas, warmed
serve with
pico de gallo
guacamole
sour cream
