Bean and Cheese Taquitos
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 cup black beans, rinsed
- 1/2 cup grated Cheddar (2 ounces)
- kosher salt
- 8 6-inch corn tortillas, warmed
- 3/4 cup olive oil
- 1/2 cup salsa
- 1/4 cup sour cream
Directions
- In a medium bowl, gently mash the black beans with the Cheddar and ½ teaspoon salt. Dividing evenly, roll up the mixture in the tortillas.
- Heat the oil in a large skillet over medium-high heat. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side. Serve with the salsa and sour cream.
Quick Tip
If the tortillas begin to crack when you roll them, wrap them in a damp paper towel and microwave on high for 1 minute. They
will become soft and pliable.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
