Okay, so one of my New Years resolutions is to continue on my journey of photography and recently I had the opportunity of a lifetime. One of Mike’s old friends happens to be a marketing rep for Linkin Park. I have to admit that I am much more of a folk-rock, banjo lovin’ kind of girl and honestly haven’t listen to Linkin Park since I was in high school. Yet, we I found out that Mike would be traveling to Chicago to help out at a day long event for Linkin Park, I graciously invited myself. I mean hello, even if I didn’t get to take photos I’d still get quite the experience.
I can’t even begin to explain how much of an experience it was (and I had my camera with me the entire day!) I had the opportunity to combine two of my favorite things in life: photography and music.
If you happen to be a Linkin Park fan, be sure to check out the rest of my photos.
So, I would hope that might explain the lack of posting this week- I’ve been working on photos until today. I’ve been staring at recipes for taquitos for awhile now and it always seems like I have corn tortillas in my house. This recipe is fast, healthy and can be eaten as a full meal or great as an appetizer.
These would be perfect for those super bowl fans that still want to have some great snacks but don’t want all those fatty ones! (By the way, I just today had to look up when the super bowl is and even with that, I still can’t tell you who is playing… I know, shameful.)
- ½ medium yellow onion
- 1 clove garlic
- 1 small jalapeno
- ½ tablespoon sunflower oil
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ½ cup black beans
- ¼ cup cilantro
- 6-8 corn tortillas
- ½ cup Colby Jack Cheese
- Sunflower oil for brushing
- Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
- In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
- Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
- Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.
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