Oh, hi there, June! You snuck up on me again this year. May was filled with cold rainy days, and then I spent this week dripping with sweat from 90-degree humid heat. Ok, I’m not really dripping with sweat. I’m always cold and get a little damp when it’s hot out. Jake is dripping with sweat. And Lily stays cool with a sunhat and lots of SPF 75. Or she stays inside and keeps busy chewing on everything in sight.
Now, about the food. I understand if you hate me for making taquitos with flour tortillas instead of corn. I do. I feel like a fraud. But I really tried making them with corn. I heated up the tortillas. I did the damp paper towel trick. I kissed the tortillas. I rubbed their feet. They still cracked and refused to cooperate (see below). I’ve given up on it and honestly they taste really good with flour. So there you go.
Bean and Cheese Taquitos
1 can refried beans (I used vegetarian)
1 can black beans, rinsed
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
2 Tbsp fresh cilantro
2 cups shredded cheese (such as cheddar, Mexican blend, etc)
~20 6″ flour tortillas
sea salt for topping
Preheat the oven to 400 degrees.
In a bowl, mix the refried beans, black beans, cilantro, and spices. Then add the zest from the lime and the juice from half of the lime and stir. Mix in the cheese.
Put about two tablespoons of filling lengthwise into a tortilla. Spread it out into a strip and roll up the tortilla around it. Place it seam side down on a baking sheet. Repeat with all of the tortillas.
Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt. Bake until the edges are golden brown (it took mine about 10 minutes). Eat warm with sour cream, guacamole, and salsa for dipping.
Source: I created the filling, but the original idea came from Our Best Bites