All it takes is a tortilla, some beans, and a sprinkle of cheese. Get some oil nice and hot. Fry em up. Eat em all. Youre gonna want to. Trust me.
Pinto beans/Cranberry beans | 1 1/2 Cup (24 tbs) | |
Chili powder | 1/2 Teaspoon | |
Smoked paprika | 1/2 Teaspoon | |
Sweet paprika | 1/2 Teaspoon | |
Cayenne | 1 Pinch | |
Ginger | 1 Pinch | |
Cumin | 1 Pinch | |
Salt | To Taste | |
Pepper | To Taste | |
Honey | 1 Teaspoon | |
White vinegar | 1 Tablespoon | |
Lemon juice | 2 Tablespoon | |
Flour tortilla | 3 Large , cut into quarters | |
Cheddar cheese | 1 Cup (16 tbs) , grated | |
Olive oil | 3 Tablespoon | |
Greek yogurt | To Taste ((for serving)) | |
Salsa | To Taste ((for serving)) |
GETTING READY
1. Pre-heat oven to 175 degrees F.
MAKING
2. Combine beans, seasonings, honey, vinegar, and lemon juice in a medium saucepan. Mash to combine. Cook over medium heat, stirring occasionally, for 3-5 minutes, or until beans are heated through.
3. Top each quarter tortilla with a dollop of beans and a sprinkle of cheese, leaving a bit of space along one long edge. Roll, starting with the shortest edge.
4. Heat skillet. Add 1 T oil. When hot, add 4-5 taquitos. Cook until browned and crispy, flipping once or twice, about 2-3 min per side.
5. Place a cooling rack on a baking sheet in the oven. Transfer cooked taquitos to oven to keep warm.
6. Add another 1 T olive oil to skillet and cook the next batch, repeating until all have been cooked.
SERVING
7. Serve with salsa and yogurt for dipping.
Serving size
Calories 642Calories from Fat 262
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 734 mg30.58%
Total Carbohydrates 68 g22.7%
Dietary Fiber 11 g44%
Sugars 4 g
Protein 27 g54%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet