Pairings for Black Bean Taquitos
When we go out to eat, I’ll more often than not treat the entire meal as tapas. I’ll order a few things from the appetizer menu instead of a main course. These black bean taquitos could be an opening course for an entire meal. However, I’d much prefer to whip up a homemade margarita, these taquitos, and maybe a nice salad for dinner. If you wanted to be prepared ahead of time, you can assemble these taquitos and freeze them. Then, simply bake the black bean taquitos for a bit longer to account for thawing.
Also, if you want to bump up the spice factor, mix in or serve with your favorite hot sauce. I tend to leave it off because M’s not a fan of spicy. I, on the other hand, could smother these with hot sauce.
Side: Roasted Tomato Salsa and/or Guacamole (these are both older recipes but still worth their weight. Although, I hardly ever use a recipe for guacamole.
Salad: Avocado Salad
Drink: Bergamot Mojitos or Jalapeno Margaritas
- ½ cup black beans, drained and rinsed if using canned
- ½ cup sweet corn kernels
- ¼ cup diced red pepper
- ¼ cup diced onion
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 2 tablespoons minced cilantro
- ⅓ cup shredded cheese, like colby jack
- 10 to 12 6” corn tortillas
- Olive oil, for brushing
- Queso Fresco, for topping
- Preheat oven to 400˚.
- In a food processor, combine black beans, sweet corn, pepper, onion, spices, cilantro, and cheese. Pulse three to four times until ingredients are slightly combined-this is just to chop slightly.
- Heat tortillas until pliable (good instructions here). Scoop 2 to 3 tablespoon of the filling onto the ⅓ of the tortilla closest to you. Roll the edge closest to you over the filling and tuck tightly. Continue to roll and place the taquito seam side down on a baking tray. Stick with a toothpick if necessary. Repeat with remaining filling.
- Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp. Remove, top with cilantro and queso fresco, and serve.
+ For the tortillas, I nearly always use store bought to make black bean taquitos- they are easier to work with and are less likely to crack. These are the ones I used for these photos.
+ Serve with guacamole, salsa, and sour cream if desired.