Black Bean Taquitos

Servings: 4 · Prep: 25 min · Cook: 25 min · Total: 50 min

Ingredients

• 16 each corn tortillas
• 3 cups canned black beans
• 3/4 cup frozen corn kernels
• 1 cup Monterey Jack cheese
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt
• 1 each ripe avocado
• 1/2 cup plain whole-milk yogurt
• 1 tablespoon lime juice

Equipment

Oven; Microwave; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Large skillet; Colander; Large mixing bowl; Fork; Instant-read thermometer; Oven mitts; Microwave-safe plate; Small mixing bowl; Mixing spoon; Potato masher; Pastry brush; turner; Clean kitchen towels; Two 13-by-18-inch rimmed baking sheets; Parchment paper rated for 425°F; oven; microwave; measuring cups; measuring spoons; knife; cutting board; large skillet; colander; large mixing bowl; fork; instant-read thermometer; oven mitts; microwave-safe plate; small mixing bowl; mixing spoon; potato masher; pastry brush; clean kitchen towels; two 13-by-18-inch rimmed baking sheets

Steps

1. Prepare the oven and baking sheets. Wash your hands with soap and water for at least 20 seconds. Heat the oven to 425°F with racks in the upper and lower thirds. Line both baking sheets with parchment paper.
2. Dry and mash the beans. Shake the drained beans thoroughly in the colander, then spread them on a clean kitchen towel and gently blot away surface moisture. Transfer them to the large mixing bowl. Mash until mostly smooth, leaving some small pieces for texture.
   • 3 cups black beans — rinsed and thoroughly drained
3. Cook the corn and mix the filling. Heat 1 tablespoon of the olive oil in the skillet over medium-high heat. Add the frozen corn and cook for 4–6 minutes, stirring frequently, until hot throughout and any released moisture has evaporated. Stir the corn into the mashed beans with the cumin, smoked paprika, garlic powder, and 1/2 teaspoon of the salt. Let stand for 2 minutes, then stir in the Monterey Jack. The filling should be thick and scoopable, without loose liquid.
   • 1 tablespoon olive oil
   • 3/4 cup corn kernels
   • 1 teaspoon cumin
   • 1/2 teaspoon paprika
   • 1/2 teaspoon garlic
   • 1/2 teaspoon salt
   • 1 cup monterey jack cheese — shredded
4. Warm the tortillas in batches. Work with four tortillas at a time. Wrap them in a clean, lightly dampened kitchen towel, place on the microwave-safe plate, and microwave for 30–45 seconds, until warm and flexible. Keep them covered while filling, and warm each new batch just before rolling.
   • 16 Each corn tortillas
5. Fill and roll the taquitos. Divide the filling evenly among all 16 tortillas, using approximately 3 tablespoons per tortilla. Shape each portion into a narrow strip just below the center, stopping about 1/2 inch from each side. Roll snugly around the filling without squeezing it out. Place seam-side down on the prepared sheets, eight taquitos per sheet, leaving space between them.
   • 16 Each corn tortillas
6. Brush with oil and bake until crisp. Brush the remaining 2 tablespoons of olive oil evenly over the tops and sides of all 16 taquitos. Bake for 10 minutes. Carefully turn them with the turner, then exchange the sheets between racks and rotate them front to back. Bake for another 8–12 minutes, until the tortillas are crisp and lightly golden and the filling is hot.
   • 2 tablespoons olive oil

   Use oven mitts when handling hot baking sheets.

7. Make the avocado yogurt dip. While the taquitos bake, rinse the avocado under running water, rubbing its skin clean, and dry it before cutting. Halve it, remove the pit, and scoop the flesh into the small bowl, discarding any damaged areas. Mash thoroughly with a fork, then stir in the yogurt, lime juice, and remaining 1/4 teaspoon salt until creamy. Refrigerate the dip until serving.
   • 1 Each avocado
   • 1/2 cup yogurt
   • 1 tablespoon lime juice
   • 1/4 teaspoon salt

   Use care when cutting the avocado and removing the pit.

8. Rest and serve. Let the taquitos rest for 3 minutes so the filling settles. Serve four per person, dividing the entire bowl of avocado yogurt dip equally among the four servings.

   Allow the hot cheese filling to cool briefly before eating.

https://plumtally.com/recipes/black-bean-taquitos-r6xa04aljexe