Difference between revisions of "Dinners/baked bean taquitos"
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From: http://www.thecurvycarrot.com/2012/05/04/baked-bean-taquitos-and-cinco-de-mayo-round-up/ | From: http://www.thecurvycarrot.com/2012/05/04/baked-bean-taquitos-and-cinco-de-mayo-round-up/ | ||
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Flour tortillas | Flour tortillas | ||
Latest revision as of 23:43, 18 January 2020
Makes: about 8 taquitos
Active Time: 25 minutes
Total Time: 35 minutes
From: http://www.thecurvycarrot.com/2012/05/04/baked-bean-taquitos-and-cinco-de-mayo-round-up/
NOTE: DO NOT DOUBLE! THIS MAKES A LOT!
Contents
Ingredients
4 ounces cream cheese, softened
1/4 cup fresh salsa
Juice from one small lime
1 teaspoon chili powder
1/2 teaspoon cumin
2 cloves garlic, minced
2 tablespoons onion, chopped
One 15-ounce can black beans, drained and rinsed
One 15-ounce can refried beans
1 cup Monterey Jack cheese, shredded (4oz)
Flour tortillas
Directions
STEP 1
Preheat the oven to 425 degrees.
STEP 2
Line a rimmed baking sheet with parchment paper, and set aside.
STEP 3
In a large bowl, combine the cream cheese, salsa, lime juice, chili powder, cumin, garlic, onion, both kinds of beans, and cheese, mixing until well combined.
STEP 4
Place about 2-3 tablespoons of the bean mixture in the center of each tortilla and, starting at one end, roll each taquito up tightly.
STEP 5
Place taquitos seam-side down onto the rimmed baking sheet.
STEP 6
Generously spray the taquitos with cooking spray and lightly sprinkle with sea salt.
STEP 7
Bake the taquitos for 15-20 minutes. Serve with sour cream and salsa, if desired.
