I was craving Mexican food, but wanted something a bit different. I gave a new idea a whirl, and I was glad I did!
R quickly deemed these, "a make again!"
Normally taquitos are fried, but these crisped up really nicely in a hot oven. Be sure to preheat your cookie sheet prior to adding the taquitos, so when you place them on the tray, they will crisp up on the bottom.
2 tablespoons vegetable oil, divided use
1 medium onion
4 cloves garlic
1/4 teaspoon oregano
1/4 teaspoon salt
1 banana pepper, deseeded and deveined, minced
1 chipotle pepper in adobo sauce, diced
1/4 cup salsa
1 - 15 oz can black beans, drained and rinsed
1/2 cup water
1/2 cup light sour cream
20 corn tortillas
4 cups water
optional toppings: sour cream, salsa, guacamole
Preheat oven to 425 degrees. Place a cookie sheet in the oven to preheat too.
In a medium skillet, heat 1 tablespoon oil over medium high heat and add the onion. Cook for 2 minutes. Add the garlic, cook for 2 minutes. Add the oregano, salt, banana pepper and chipotle and cook for two minutes.
Add the salsa, black beans and water and bring to a simmer. Simmer 5-6 minutes or until the water has evaporated. Remove from heat.
With a pastry blender or the back of a large fork, mash the mixture slightly. Add the sour cream.
Bring 4 cups of water to a boil (can use the skillet for this too, even if it is slightly still dirty). One at a time, dip a corn tortilla into the water for 1 second.
(This allows the tortilla to be malleable enough to roll without breaking. However, if you leave it in the hot water for more than a second, it begins to fall apart)
Place the tortilla on a plate, top on one side with 1-2 tablespoons of the chipotle mixture, and roll up like a cigar. Place on a tray while you finish the rest of the tortillas.
Take the remaining one tablespoon of oil and brush it on the hot cookie tray with a pastry brush, or alternatively, use cooking spray. Place the taquitos on the tray and bake for 15 minutes, or until the edges begin to brown a bit.
I can picture myself making these for the boys for an "I'm so ravenous" after-school treat when they are teenagers. But for now, they make a really seriously tasty dinner.
Life is sweet,