Description
Crispy black bean taquitos served with a flavorful salsa roja.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 corn tortillas
- Vegetable oil, for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in black beans, chili powder, and cumin. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Warm tortillas according to package directions.
- Spoon about 2 tablespoons of black bean mixture onto each tortilla. Roll up tightly and secure with a toothpick, if needed.
- Heat vegetable oil in a large skillet over medium-high heat. Fry taquitos until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels. Serve immediately with salsa roja.
Notes
- For a spicier flavor, add a pinch of cayenne pepper to the black bean mixture.
- Taquitos can be baked instead of fried. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.
Nutrition
- Serving Size: 2 taquitos
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg